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1
Heat the oven to 425 degrees F. Drain the chickpeas in a large colander to get rid of as much moisture as possible, 15 minutes. If using canned, rinse first then drain.
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2
Mix together all the ingredients in a large bowl, coating the chickpeas well.
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3
Arrange the seasoned chickpeas in a single layer on a foil-lined baking sheet.
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4
Bake 15 minutes. Remove the tray from the oven; mix gently so the chickpeas cook evenly. Return to oven and bake 15 minutes more.
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5
Cool 15 minutes. Sprinkle with the additional red chili powder if you like.
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6
TO PREPARE YOUR OWN COOKED CHICKPEAS:
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7
Singla says soaking the chickpeas first isn't necessary. They will cook up just as soft as if they were presoaked. Don't have a slow cooker? Use a heavy pot, such as a Dutch oven, reduce the amount of water by 1/2 to 1 cup, use a very low flame and keep a careful eye that the chickpeas don't burn.
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8
Pick over and rinse 3 cups (about 18 ounces) whole, dried chickpeas.
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9
Place in a 3 1/2-quart capacity slow cooker with 5 cups water.
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10
Cook on high 4 hours.
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11
Rinse the beans with cold water to stop the cooking process; drain excess liquid.
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12
Store in the refrigerator up to 1 week or the freezer up to 3 months. Makes 7 cups.
