There is nothing like sitting down for an evening drink with these chickpeas by one’s side. Since they come out of a can, no hard work is involved. I like to use organic canned chickpeas, but any kind will do. If you have access to an Indian grocer, do sprinkle the chickpeas with some chaat masala at the end. It gives them an extra spiciness. But this is not essential. These are best eaten the day they are made.

　　

Ingredients

serves 4 with drinks

　　One 15-ounce can of chickpeas (sometimes labeled 425g)

　　1 teaspoon ground cumin seeds

　　1 teaspoon ground coriander seeds

　　1/4 teaspoon ground cayenne pepper

　　1/2–3/4 teaspoon salt

　　1 tablespoon chickpea flour or plain white flour

　　1 1/2 tablespoons olive or canola oil, plus more for greasing the baking tray

　　1/4 teaspoon chaat masala (optional)

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

Drain the chickpeas and then dry them off thoroughly with several changes of paper towels. Put them in a bowl and add the cumin, coriander, cayenne, and salt. Toss to mix. Add the chickpea or white flour and toss again. Add the oil and toss to mix well. Grease a small baking tray (7” × 10” is ideal) and empty the chickpeas into it, spreading them out evenly. Bake 15 minutes. Stir the chickpeas around and bake another 10–15 minutes. Sprinkle the chaat masala over the top if desired and toss.

　　Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Buy the full book from Amazon.