Harvested from the Himalayas, Black Salt, or Kala Namak, is used often in Indian cuisine. In this application, chickpeas are tossed in the salt with a host of other spices and roasted until crispy. The result is a full-flavored, aromatic snack that pairs wonderfully with cold drinks.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients
Makes 2 cups
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1 (16 Ounce) Can Chickpeas, rinsed and drained
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1 Tablespoon Fresh Lemon Juice
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2 Tablespoons Olive Oil
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1 Teaspoon Brown Sugar
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1 1/2 Teaspoons Ground Cumin
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1/2 Teaspoon Ground Coriander
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1/4 Teaspoon Ground Sri Lankan Cinnamon
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1 Teaspoon Garam Masala
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1 Pinch Ground Cayenne Pepper
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1/2 Teaspoon Black Salt (Kala Namak)
Directions
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Preheat oven to 400°F and line baking sheet with aluminum foil.
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Stir together chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, Garam Masala, black pepper, cayenne pepper and Black Salt (Kala Namak) in mixing bowl. Spread chickpea mixture onto prepared baking sheet in single layer.
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Transfer sheet to oven and roast until chickpeas are dark brown in spots, crisp, and have shrunken quite a bit, about 25 to 30 minutes, stirring halfway through cooking time.
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Cool to room temperature before serving.