2 (14 oz) cans chickpeas (garbanzo beans)
2 tablespoon plus 1 teaspoon
1 tsp kosher salt, divided
2 teaspoons garam masala
2 teaspoons curry
1/4 – 1/2 tsp cayenne pepper
- Drain chickpeas into a strainer. Rinse and drain very well. Dry the chickpeas on a large sheet of paper towel, with another sheet laid over top. Pat gently to remove excess water.
- Toss chickpeas with 2 tablespoons olive oil and seasonings.
- Pour remaining olive oil into a heavy skillet and sauté in remaining olive oil, until crispy.
- Drain on paper towels and cool.