Homemade Garam Masala W/ Spicy Crunchy Chickpeas




Introduction: Homemade Garam Masala W/ Spicy Crunchy Chickpeas

About: I'm a writer, computer geek, photographer, game designer, foodie, glassblower, gemstone cutter, synth nerd, musician, woodworker and wannabe jeweler from Texas who has somehow ended up in frozen New England. I…

Much like 'hot sauce' can cover a wide variety of interpretations, 'garam masala' is a catch-all phrase describing a spice mixture in Indian cooking. There are as many different versions as there are cooks, everyone putting their own spin on the mix. Here's my take on it:

Step 1: Assemble the Spices

Clockwise around Rim:

  • 2 dried red peppers, stemmed
  • 6 white cardamom pods
  • 6 green cardamom pods
  • 3 black cardamom pods
  • 1/2 teaspoon ajowan seeds
  • 1/2 teaspoon charnushka seeds (also known as nigella or kalonji)
  • 1 teaspoon cumin seed
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon fenugreek seeds
  • 1/2 teaspoon blade mace
  • 1 clove
  • 1/2 teaspoon ground nutmeg (I used about half of the nutmeg piece in the picture)
  • 1/2 inch Ceylon cinnamon stick
  • 1/2 inch Sumatran cinnamon stick


  • 1/2 teaspoon each pink and black peppercorns

Step 2: Get Toasted

Preheat a pan on medium.

  • Once hot, add all of the spices *except* the blade mace and the nutmeg.
  • Toast for 90 seconds or so, then dump the mix into a bowl to cool.
  • Immediately after dumping, return the chilies, cinnamon, and cardamom pods from the bowl to the stove.
  • Toast for another 3-4 minutes, until the chilies start to blacken a little.
  • Open the cardamom pods, and add the seeds inside to the spice mix along with the chilies and cinnamon.

Let it cool down completely before grinding.

Step 3: Dry the Chickpeas

Open a 16 oz can of chickpeas, and rinse thoroughly under cold water, agitating by hand. As you mix it up, the skins will begin to come off.

Put down some paper towels in a rimmed sheet tray, and pour out the chickpeas. With more paper towels on top, begin rolling the chickpeas around. This will simultaneously dry them a bit and help remove the skins.

Step 4: Grind and Season

Put the cooled spices into a spice grinder, plus the grated nutmeg and blade mace. Grind until fine.

In a bowl combine:

  • Chickpeas
  • 1 tablespoon olive oil
  • 1 tablespoon sweet smoked paprika
  • 2 tablespoons garam marsala
  • Healthy pinch of sea salt.

Mix well.

Step 5: Cook and Eat!

Have a rimmed sheet pan preheated inside a 400 degree F oven. Add the chickpeas, avoiding clumps and multiple layers.

Cook for 20-30 minutes, shaking the pan occasionally. When you pull them out, sprinkle with kosher salt.

They are good finger food, or mixed in with some Greek yogurt.

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    5 years ago

    This looks tasty.