Indian As Apple Pie - Spiced Chickpea Poppers

Yield: 4cups 4 cups cooked chickpeas (cook in slow cooker or use 2 12 oz. cans)

1 tablespoon masala (garam, chaat, chana, or sambhar)

2 teaspoons coarse sea salt

2 tablespoons oil

1 teaspoon red chile pepper, cayenne, or paprika

Adjust oven rack to the highest level in the oven closest to the burner and preheat oven to 425 degrees. Place sheet of aluminum foil in baking tray for easy clean up.

Drain the chickpeas in a large colander for about 15 minutes to get rid of as much moisture as possible. If using canned, rinse first.

In a large bowl, mix all ingredients together gently and then pour onto a baking sheet.

Cook for 15 minutes. Take tray out of oven carefully, mix gently so that the chickpeas cook evenly, and cook another 10 minutes.

Cool for 15 minutes. Sprinkle with red chile powder if you’re daring. Paprika works great too!

Try This! Make an easy chaat with these poppers. With one cup of cooked chickpeas, add chopped onion, tomato, cilantro, lemon juice and a pinch of kala namak. Top it off with tamarind chutney. Serve it all on individual lettuce leaves for a fun variation on a salad.