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5 from 1 vote

My New Favorite Thing...Spiced Chickpeas

Course: Side Dish
Servings: 6 as a side dish
Author: Jess Smith via Inquiring Chef


  • 3 cups dried chickpeas (garbanzo beans)
  • 1 Tbsp. vegetable oil
  • 4 tsp. garam masala
  • 2 tsp. sugar
  • 3 tsp. salt
  • pinch cayenne pepper
  • plain yogurt, for topping (optional)


  • Soak the chickpeas in water overnight. Drain the water, toss the chickpeas back into the pot and fill it with fresh water to at least a couple inches over the top of the chickpeas. Turn on the heat and bring the water to a low boil. Continue boiling the chickpeas, adding additional water to the pot if necessary, until they are tender but still have a bit of give (similar to the elusive "al dente" with pasta). I find this takes about 2 hours.
  • Preheat oven to 400 degrees. Drain chickpeas, rinse in cool water and spread them out on a towel to dry. (I recommend rubbing them gently with paper towels to remove excess moisture.) Toss chickpeas in oil. Spread chickpeas evenly on a large baking sheet. Bake until chickpeas are golden brown, about 15 minutes, shaking the pan once or twice to insure that they cook evenly. Combine garam masala, sugar, salt and cayenne in a small bowl and gradually sprinkle over chickpeas, tossing to combine (I find that I like to use the full amount of seasoning listed, but you may prefer not to use all of the seasoning mix). Serve immediately, topped with plain yogurt.


I highly recommend starting with dried chickpeas in this recipe. It takes a bit of planning because they need to soak overnight and then simmer for a couple hours to soften. However, you can prepare a big batch of chickpeas up to a week in advance and store them in the fridge before baking. You can also freeze chickpeas after they have been soaked and simmered. Just be sure to bring them back to room temperature and get them very dry before baking them.