Roasted chick peas today to serve as a warm snack. Used smoked paprika, crushed cumin, coriander seeds, salt and pepper to spice. Delicious. Might try garam masala next….
2 15oz cans garbanzo beans, drained and rinsed
2 T. canola oil
Preheat oven to 450° F. Toss beans and oil in a medium bowl until each bean is coated with oil. Set aside. Make seasoning. Place 1 tsp (or so) of cumin in a mortar and pestle and grind. Add 16 or so coriander seeds. Grind again. Add 1 tsp. (or so) smoked paprika and several peppercorns. Grind. Add salt to taste. Toss with beans, making sure to coat each one. Spread to a single layer in 9×13” pan and roast 20 minutes, stirring halfway thru. Taste for seasoning and adjust salt, if needed. Roast for 10-15 minutes more, until crunchy. Serve warm.