Soak chickpeas overnight in plenty of water.

Pressure cook with salt and garam masala for 6 whistles until soft but not mushy.

Drain the chickpeas in a colander and spread them on a kitchen towel. Pat dry thoroughly—this step is key for crispiness.

Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.

Toss chickpeas with oil and spread evenly on the tray.

Bake for 15 minutes, then stir and continue baking for an additional 15 minutes.

Check crispness—mine took around 35 minutes total. Adjust based on your oven and chickpea texture.

Season with your favorite spices while the dish is still warm. Mix well.

Turn off the oven and let the chickpeas rest inside for 5 minutes.

Cool completely and store in an airtight container.