Ingredients
2 (15 1/2-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
2 tablespoons canola oil
1 teaspoon tandoori spice
3/4 teaspoon kosher salt
1/4 teaspoon ground red pepper
1/8 teaspoon onion powder
1 garlic clove, minced
Preparation
Preheat oven to 300°.
Wrap chickpeas in a towel; lightly roll to loosen skins. Discard skins. Combine chickpeas and remaining ingredients. Arrange on a baking sheet. Bake at 300° for 1 hour and 40 minutes, stirring every 20 minutes.
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