This is one of my favorite kinds of recipes—so simple it almost doesn’t merit being called a recipe. It can be prepared using dried chickpeas that have been soaked overnight in water and will have a bit more crunch, but these are just fine by me. They’re sold throughout the English-speaking Caribbean under the name of channa. They originated in Trinidad, where there is a significant Indian population.
serves 4 to 6
One 1-pound can whole chickpeas (Goya is a good brand)
Salt
Cayenne pepper
Preheat the broiler. Drain the chickpeas and spread them on a cookie sheet with sides. Season them with salt and cayenne. Place them under the broiler stirring occasionally until they are browned and crunchy, 3 to 5 minutes. Serve warm.
NOTE
You can vary the flavor of your channa by playing around with ingredients like pimentón (smoked paprika) or other powdered chilies.