Roasted Chickpeas

Ingredients

• One 15-ounce can chickpeas, drained and rinsed, or 1 ½ cups cooked chickpeas
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• ½ teaspoon salt
• Hide ingredients for (½ teaspoon Baharat, curry powder, ground chipotle, or smoked paprika) 1 (½ teaspoon Baharat, curry powder, ground chipotle, or smoked paprika) (opens in new tab) (½ teaspoon Baharat, curry powder, ground chipotle, or smoked paprika)
  • Two 2 ½- to 3-inch cinnamon sticks
  • 1 nutmeg
  • 4 green cardamom pods
  • 1 tablespoon cumin seeds
  • 2 teaspoons coriander seeds
  • 2 teaspoons black peppercorns
  • (2 teaspoons dried rose petals)
  • 1 teaspoon whole cloves
  • 1 teaspoon allspice berries
  • (1 teaspoon dried mint)

  Sub-recipe steps

  1. Place inside a thin, folded kitchen towel and break into pieces with a rolling pin or a heavy skillet: Two 2 ½- to 3-inch cinnamon sticks; 1 nutmeg
  2. Transfer to a spice grinder. Crack open by pounding with the side of a knife: 4 green cardamom pods
  3. Collect the seeds within, and discard the pods. Add to the grinder along with: 1 tablespoon cumin seeds; 2 teaspoons coriander seeds; 2 teaspoons black peppercorns; (2 teaspoons dried rose petals); 1 teaspoon whole cloves; 1 teaspoon allspice berries; (1 teaspoon dried mint)
  4. Grind into a fine powder.