Roasted Curry Chickpeas
Roasted chickpeas are the perfect crispy snack and make a great addition to salads, soups, pastas and more. The curry spice gives these chickpeas a little kick and tons of flavor.
I find that I often have chickpeas tucked away somewhere in my cupboard (because they last forever) and frequently make this snack when I'm craving something crunchy and salty, but want a healthy, protein-dense option. While curry may be one of my all-time favorite flavors to add to chickpeas, I've also made this recipe with spices like garlic power, cayenne pepper or cinnamon.
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 4
Ingredients:
- 1 15-oz can chickpeas, drained and rinsed
- 1 tbsp. oil (I used olive oil)*
- ½ tsp salt
- 1 tsp curry powder
Directions:
1. Preheat oven to 350 °F. Drain and rinse your chickpeas (do not rinse if omitting oil).
2. Transfer onto a dish cloth or paper towel and gently pat to remove moisture.**
3. Transfer chickpeas into a bowl and combine with all other ingredients. Mix well to coat. Transfer to baking dish or tray. ***
4. Roast in the oven for 45 minutes, giving your chickpeas, stirring halfway through. Remove from oven. Let these little guys cool for about ten minutes before attempting to eat.**** Enjoy!
Tips and Tricks:
*If you want to omit the oil, this recipe will still yield crispy chickpeas. Simply drain but do not rinse your chickpeas.
**You made find that some of the skins start to fall off your chickpeas. This is totally fine! Just toss those aside and move on with your life.
***If your baking tray or dish has edges, the mixing and coating can be done right in the baking vessel to save clean-up time.
****Because roasted chickpeas can lose their crunch over time, these are always best to eat them soon after baking. If you want to keep them for later, I recommend storing them in the fridge and reheating them in the oven for a couple of minutes to re-crisp them.
