Airy Crispy Chickpeas Recipe

Ingredients

For the Chickpeas

• 1 cup dried chickpeas, soaked 8 hours or overnight

For Coating

• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon cayenne, or paprika or spice blend of choice
• ½ teaspoon garlic powder
• 1 to 2 tablespoons oil

To Add Later

• 1 to 2 tablespoons oil
• 2 teaspoons spice blend of choice, chana masala, chole masala, curry powder, or garam masala. Or use more, to taste.

Steps

Cook the chickpeas.

1. Soak 1 cup dried chickpeas overnight or for at least 8 hours, then drain. Put them in an Instant Pot with enough water to cover by ½ inch. Close the lid and pressure cook on bean mode for 50 minutes to 1 hour, depending on their age; older chickpeas take longer. Let pressure release naturally, then drain for 10 minutes to lose excess moisture.

Make the crispy chickpeas.

1. Preheat to 400°F (205° C) and put parchment on a baking sheet. In a small bowl, combine the cornstarch, baking powder, salt and all the spices, then put aside.
2. Put the well-drained chickpeas in a large bowl and toss thoroughly with the oil. Sprinkle on the cornstarch-spice mixture and toss again to coat evenly. Spread on the lined sheet in one layer, without chickpeas sticking together.
3. Bake for 20 minutes and stir. Lower the oven to 350°F (177° C) and bake another 10 minutes. Lower again to 300°F (149° C), switch on convection if available and bake for another 10 to 25 minutes. They are ready when crisp and no longer soft when pressed; size and brand affect the baking time.
4. Take out of the oven and cool a little. Drizzle with a little more oil and add extra spices if desired, then toss thoroughly. Keep in an airtight container, or in a bowl for snacking.