Crunchy Garbanzo

Ingredients:

• 1.5 cups chickpeas ( use canned or the dry variety)
• Oil
• Salt
• Red chilli powder
• turmeric
• Lemon juice

Method:

• I used the dried variety and so soaked the beans overnight. Pressure cooked them the next day until they are soft but not mushy.
• If using the canned ones then skip the previous step.
• Pre-heat oven to 425 degrees F.
• Drain the water and blot chickpeas with a paper towel/towel to remove the moisture. 
• Take a bowl and toss chickpeas with oil, salt, chilli powder, turmeric. Make sure it is evenly coated.
• Line a baking sheet with aluminum foil and spray with non-stick cooking oil.
• Spread the chickpeas on the sheet and place it in the oven to bake.
• After 20 minutes or so, take it out toss around and spread some lemon juice over it.
• Continue to bake for another 15-20 minutes. During the last 5-10 minutes keep a close watch so that they do not get burned.
• Take it out of the oven and allow cooling. After cooling it gets a good amount of crunch.