Prep: 15 minutes
Cook: 30 minutes
Makes: 4 cups, 8 servings
Note: Cooking a large batch of chickpeas in a slow cooker, using one-half of the cooked chickpeas in this dish and freezing the remainder for later use. If you do not want to make your own masala, experiment with commercial masala spice blends. Serve as a snack, in salads instead of croutons or in soups.
Ingredients:
4 cups cooked chickpeas (see recipe) or 2 cans (12 ounces each) chickpeas
1 tablespoon chaat masala (see recipe), garam masala or sambhar masala
2 teaspoons coarse sea salt
2 tablespoons oil
1 teaspoon red chili powder, cayenne pepper or paprika, plus more for sprinkling
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