Mughlai Roasted Chickpeas

Instructions

1. 1

   Prepare the chickpeas

   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
   • Rinse and drain the canned chickpeas thoroughly.
   • Spread the chickpeas on a clean kitchen towel or paper towels and pat them completely dry. This step is crucial for getting them crispy.
2. 2

   Make the Mughlai marinade

   • Drain the soaked cashews and add them to a small blender with 2 tbsp of water. Blend until you have a smooth, fine paste.
   • In a large mixing bowl, combine the cashew paste, thick curd, fresh cream, vegetable oil, and ginger-garlic paste.
   • Add all the dry spices: Kashmiri red chilli powder, garam masala, coriander powder, turmeric powder, cardamom powder, crushed kasuri methi, and salt.
   • Whisk everything together until you have a smooth, well-combined marinade.
3. 3

   Coat the chickpeas

   • Add the dry chickpeas to the bowl with the marinade.
   • Gently toss until every chickpea is evenly and generously coated.
4. 4

   Roast the chickpeas

   • Spread the coated chickpeas in a single layer on the prepared baking sheet. Avoid overcrowding the pan.
   • Bake for 25-30 minutes, shaking the pan halfway through.
   • The chickpeas are done when the coating is dry, lightly browned, and they feel firm to the touch.
5. 5

   Garnish and serve

   • Remove the baking sheet from the oven and let the chickpeas cool on the pan for 5-10 minutes. They will crisp up further as they cool.
   • Transfer to a serving bowl, garnish with fresh chopped coriander leaves, and serve warm.