Spicy masala garbanzo beans

Are you new to Indian spices? This recipe serves as a great little primer and an easy way to learn what you like. Garbanzo beans are the vehicle of flavor in this recipe, so we crisp them up until delightfully crunchy — Let the Games with Spice begin!

Spicy masala garbanzo beans

4 cups (or so) garbanzo beans. You can use canned or do as we do: soak, then sprout dried beans, cook in water until just tender
¼ cup olive oil
some or all of the following spices: salt, smoked paprika, cayenne, cumin, garam masala (we go for the full monty)

Preheat the oven to 400°F.

Rinse the garbanzo beans from their cooking liquid, strain, and make sure the garbanzo beans are nice and dry (use a tea towel or paper towels). transfer to a bowl and drizzle in about half of the olive oil, and a nice pinch of salt.

Pop the garbanzos onto a baking tray and roast in the oven until the garbanzos get nice and crispy, about 30 minutes.

Remove them from the oven, return them to the bowl and add a nice sprinkle of smoked paprika (about 2 teaspoons), a dash of cayenne and freshly ground cumin (about 1 teaspoon each), and taste. You might find more salt is needed. Garam masala (about 1 to 2 teaspoons) is a welcome addition. Sprinkle a little in, give a sample, and see how you like it. (Garam masala, by the way, is an amalgam of spices: cumin, coriander, cardamom, black pepper, cloves, cinnamon, and nutmeg. When we’re feeling especially industrious at Hipcooks we’ll make our own). Stir in the remainder of the olive oil (the spices need a little help to grab onto the garbanzos, and return to the oven for another 10 minutes or so.

Enjoy these crispy little cuties warm from the oven! Once cool, you can store any extra in an airtight container to have later.

And, what would a lovely warm snack be without a little sip of a cocktail to go with it?

Cumin Martini

makes 1 cocktail

2 ounces gin
½ ounce fresh lime juice
½ ounce simple syrup
¼ teaspoon freshly toasted cumin seeds
dash salt

Combine the ingredients in a cocktail shaker and shake shake shake. Strain and serve. (Salt the rim of the glass, if you like, with lime juice and salt.)


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