Spiced Chickpeas

Note: I recommend using dried chickpeas in this recipe, which requires that they soak overnight. The inactive time needed for soaking is not included in the cook time referenced above.

Soak the chickpeas in water overnight. Drain the water used for soaking and fill with fresh water to at least a couple of 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 “al dente” for pasta). I find this takes about 2.5 hours.

Preheat oven to 400ºF. Drain chickpeas, rinse in cool water and spread them out on a towel to dry. Rub gently with paper towels to remove excess moisture. Toss chickpeas in oil.

Spread chickpeas evenly on a large baking sheet. Bake until golden brown, about 15 minutes, shaking the pan once or twice to ensure they cook evenly. Combine garam masala, sugar, salt, and cayenne in a small bowl and gradually sprinkle over the chickpeas, tossing to combine. Serve immediately, topped with plain yogurt.