Oven roasted Chickpeas

Instructions

1. Drain all water from the chickpeas by rolling them around a kitchen towel or paper napkins.
2. Drizzle half the oil. Sprinkle salt and stir well to combine.
3. Bake at 200°C/400°F for 30 minutes, stirring every 20 minutes.
4. Reduce heat to 175°C/350°F.
5. Continue baking for 40 minutes.
6. Remove and stir in the remaining oil, red chilli powder and garlic powder.
7. Bake at 175°C/350°F for another 4 minutes.
8. Turn off the oven, and stir in the cumin powder and garam masala.
9. Let the pan cool in the oven with the door slightly ajar. (If closed, the chickpeas will sweat and get a little chewy, not crunchy).
10. Store in an airtight container for upto 2 weeks.