• 1 cup dried Chickpeas, see Tips
• 1 tsp oil, see Tips
• 1 Bay Leaf (optional)
• 1/2 tsp Cumin Coriander powder, see Tips
• 1/8 tsp Kashmiri Red Chili powder, see Tips
• Salt to taste

1. Chickpeas: For a quicker version, you can substitute canned Chickpeas, 2 cups worth, instead of dry chickpeas. Make sure to rinse it well. You can also use Roasted Gram that you find in your Indian store to replace the canned Chickpeas.
2. Oil: From my personal experience, I have to come to realize that less is more when it comes to roasting the chickpeas. A little drizzle is more than sufficient and lot of oil does not work well. So anywhere between 1/2 tsp to 1 tsp is sufficient.
3. Cumin Coriander Powder: In the Indian stores, you will find a blend of both cumin and coriander powder which is a standard in my pantry. If you have them separately use 1/4 tsp each (or to taste)
4. Kashmiri Chili powder: We are not strong on heat and hence I use this variety which provides less heat but more color. You can use Paprika or cayenne instead.

Variations:

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You can adapt this recipe to your needs very easily. Here are few basic suggestions you can build on according to your preferences
1. Chinese flavoring: 1/2 tsp sesame oil flavored with 1 clove garlic, abt 2 tsp sesame and lots of sea salt.
2. Italian flavoring : 2 tbsp Vegetarian Parmesan (or use Nutritional yeast), 1/2 tsp olive oil flavored with 1 clove garlic, pinch of pepper and sea salt.
3. Hot Indian Blend: 1/2 tsp oil flavored with 1 clove garlic, 1/4 tsp Chile powder, 1/4 tsp Garam Masala, 1/4 tsp Cumin Coriander powder, 1/4 tsp turmeric, Pinch of pepper and table salt to taste.
4. Sweet flavoring: 1/2 tsp cinnamon and 1 tbsp of honey. Or to keep it even simple, just sprinkle some brown sugar/Coconut sugar on top. A light drizzle of Maple syrup or agave nectar also works.