Ingredients
2 teaspoons Brown Sugar
1/2 teaspoons Salt
1 Tablespoon Canola Oil
Method
Sources
📖
Recipe1M+
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Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
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preheat the oven to 425 f. line a baking sheet with foil. drain and wash the chickpeas. place the clean chickpeas on a layer of paper towels and gently rub the tops with another paper towel. the goal is to get the chickpeas as dry as possible. make the spice mix. pour the sugar, salt and all of the spices into a bowl and mix well or add to a food processor and pulse for 5 seconds. place the dried chickpeas in a bowl and toss them with the canola oil. once coated add the spice mix and shake to cover the chickpeas. place the seasoned chickpeas on the prepared baking sheet and put the sheet in the oven for 20 minutes. after 20 minutes, give the pan a shake, turn the oven off, place the chickpeas back in the oven and continue to let them bake for an additional 10 minutes or so. as the chickpeas cool they will become crunchier. when cooled to room temperature, store in a sealed container. recipe adapted slightly from fat girl trapped in a skinny body.