CANNED CHICKPEAS WALMART RECIPES

Steps:

• Preheat oven to 350ºF. Place the oven rack in the middle of the oven.Spread out the chickpeas on a clean, dry kitchen towel. Place another towel over top, and gently pat and roll the towel over the chickpeas. While drying the chickpeas, some of the skins will start to loosen. Pull off and discard as many of the skins as you can. The chickpeas crisp up more when the skins are removed. It can be a bit tedious, but worth the effort!Transfer the chickpeas to a bowl and toss with the olive oil and salt until coated. Transfer the chickpeas to a dry baking sheet. Bake until chickpeas are golden brown and crispy, 45 to 50 minutes, shaking the tray and turning it halfway through cooking.While chickpeas are baking, combine cumin, paprika, garlic powder and cayenne pepper in a small bowl.Remove the chickpeas from the oven and toss with the spice mixture. Allow the chickpeas to cool. Eat “as is” or sprinkle in salads or on top of soups.

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.