FOOD NEWS
The Unexpected Seasoning Tip For Flavorful Roasted Chickpeas
By Ashlyn Frassinelli
Roasted chickpeas make for a cheap, protein-packed snack that's easy to customize with your favorite seasonings, but it's important to season them after roasting.
Dry herbs and spices can burn in the oven at high temperatures, so season your chickpeas after roasting them at 400 to 425 degrees F so your spices don't end up bitter and charred.
Toss the roasted chickpeas with seasoning while they're still hot so your spices stick to the residual oil, coating them without running the risk of getting singed.
If you want the flavor and aroma of roasted spices, you can toast them in a dry skillet over medium heat, then put them onto a cool plate or bowl to stop the cooking process.
You can use whole spice seeds, like cumin, mustard, and sesame, and grind them after toasting them. If you start with ground spices, watch them carefully, as they can burn quickly.
Another option is to lightly fry your spices in a bit of hot oil. This method is often used in Indian cooking to make a spice-infused oil called a tadka to add to your chickpeas.