Nokhod Boo Dadeh (نخود بو داده) — Persian Spiced Roasted Chickpeas

• 250 gDried chickpeas (picked over and rinsed)
• 1.5 lWater (for soaking; plus more for boiling)
• 1 tspBaking soda (for soaking (helps soften skins))
• 1.25 tspFine sea salt (divided; add more to taste after roasting)
• 2 tbspOlive oil (use a mild olive oil for a cleaner spice aroma)
• 2 tspGround cumin (freshly ground if possible)
• 1 tspGround turmeric
• 0.5 tspRed pepper powder (such as Aleppo-style or mild chili powder; adjust for heat)

Instructions

1. 1

   Soak the chickpeas: Place dried chickpeas in a large bowl and cover with 1.5 L water. Stir in the baking soda, then soak 10–12 hours at cool room temperature (or refrigerate if your kitchen is warm). Drain and rinse thoroughly until the water runs clear.

2. 2

   Boil until just tender: Put soaked chickpeas in a pot and cover with fresh water by 5 cm. Bring to a boil over high heat, then reduce to a steady simmer. Cook 35–45 minutes, stirring occasionally, until chickpeas are tender but not mushy. Drain well and let steam-dry 10 minutes.

3. 3

   Dry for maximum crunch: Spread the drained chickpeas on a clean towel-lined tray. Pat and roll gently to dry the surface; remove any loose skins you see. Leave uncovered 20 minutes to air-dry. Meanwhile, preheat the oven to 200°C (400°F) and place a rimmed sheet pan inside to heat.

4. 4

   Season evenly: In a mixing bowl, combine olive oil, 1 teaspoon of the salt, cumin, turmeric, and red pepper powder. Add the dried chickpeas and toss for 60–90 seconds until every chickpea is lightly coated. A thin, even coating roasts better than a wet or oily layer.

5. 5

   Roast until crisp: Carefully remove the hot sheet pan, spread chickpeas in a single layer, and return to the oven. Roast 25–35 minutes at 200°C (400°F), shaking the pan every 10 minutes for even browning. They’re done when deep golden and crisp-sounding when you shake the pan.

6. 6

   Cool and finish: Turn off the oven and leave the chickpeas inside with the door cracked for 5 minutes to drive off residual moisture. Transfer to a rack or cool tray and cool completely 20–30 minutes; they crisp as they cool. Taste and add the remaining 1/4 teaspoon salt if needed.