Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 0.5 cup full-fat coconut milk, 0.25 cup fresh lime juice, 4 minced garlic cloves, 1 inch grated fresh ginger, 1.5 teaspoons cumin powder, 1 teaspoon coriander powder, 0.5 teaspoon turmeric powder, 1 tablespoon sweet paprika, 1 finely minced Malagueta pepper (if using), and 1 teaspoon salt.

2. 2

   Add 2 cans drained and rinsed cooked chickpeas to the marinade, tossing gently to ensure all chickpeas are well coated.

3. 3

   Marinate the chickpeas in the refrigerator for at least 30 minutes, or for up to 4 hours, to allow the flavors to meld.

4. 4

   Preheat your oven to the highest possible temperature, around 230-260°C (450-500°F), with a baking sheet inside for at least 15 minutes to get it very hot, mimicking a tandoor's intense heat.

5. 5

   Carefully remove the hot baking sheet from the oven and spread the marinated chickpeas in a single layer on it, ensuring not to overcrowd the pan.

6. 6

   Roast the chickpeas for 20-25 minutes, stirring once halfway through, until they are golden brown, slightly crispy on the outside, and heated through.

7. 7

   Transfer the roasted chickpeas to a serving dish, drizzle with 2 tablespoons olive oil, and garnish with 0.25 cup fresh chopped cilantro before serving.