Crispy Oven-Baked Chickpea Curry | Creamy & Aromatic

Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with baking paper. Drain the chickpeas in a sieve, rinse thoroughly with cold water, and pat very dry with a kitchen towel – the drier they are, the crispier they will get when roasted.

Spread the chickpeas on the baking sheet, drizzle with 1 tbsp of vegetable oil, and mix with half of the garam masala, half of the cumin, and a pinch of fine table salt. Roast on the middle rack of the oven for about 20 minutes until golden brown and crispy.

Meanwhile, rinse the basmati rice in a fine sieve until the water runs clear. Then bring to a boil in a pot with 600 ml of lightly salted water, cover, and let simmer gently over low heat for about 12 minutes until cooked.