Dried Chickpeas - 2 cups
Water - 2 cups
Olive Oil - 1 tbsp
Salt
Paprika - 1/2 tsp
Cayenne Pepper - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Soak the chickpeas overnight. Cook in the pressure cooker with 2 cups of water till done. Do not overcook. The chickpeas should hold their shape well and should not be mushy.
Using a kitchen towel dry the chickpeas well.
Preheat the oven to 400F. Place the chickpeas in a single layer on a baking sheet. Drizzle olive oil on top and sprinkle salt, cumin, paprika and cayenne pepper. Mix well.
Roast for around 40 minutes, stirring them once in between, till the chickpeas turn light brown and become crisp.
Cool and store in an airtight container.
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