I’m in a rush, which sometimes seems a permanent state of affairs in December. Luckily this crispy little snack—whether for myself or to share—will be quick.
Curry Roasted Chickpeas (inspired by Savory Salty Sweet): Heat 1 Tbsp. oil in an ovenproof pan over medium-high heat. Add 1 c. well-drained cooked chickpeas, 1 heaping tsp. curry powder (I used a Madras curry), and a pinch of salt. Sauté for a minute or two until the spice is nice and fragrant. Transfer the pan to a 400 degree oven and roast until the chickpeas are golden and crisp-edged, about 25 minutes. Season with additional salt to taste and serve hot.
Note: If you multiply the recipe, just be sure to use a pan large enough to hold the chickpeas in a single layer.
Yes! Roasted chickpeas are fantastic. I usually roast them first and season them afterward–will have to try this method and compare.
Lovely. I have been looking for healthy snack ideas for lunch http://herbifit.wordpress.com/2012/11/27/vegan-lunch-ideas-part-one/
Chickpeas should have a good dose of protein as well. Thanks.
I’ll be making these for my Christmas party.
Looooove these. I was just thinking about them last night, as our dinner table conversation revolved around foods my children think they do not like and the chickpea reigns supreme there–with just a few exceptions, these being one of them. We’ve only had them out, so I am happy to be armed to make them at home!
Roasted chickpeas are divine! Such a great snack, and I’m thinking of making some to give as holiday gifts this year. I’ll try curry powder next time!
I LOVE roasted chick peas! I usually just do cumin, cayenne and garlic, but I want to try curry now! Yum…
Why, oh why, can’t I seem to write a nice short post like this? 😊 And the roasted chickpeas look like a great snack!
Thanks for the shout out! It’s good to know you are also a fan of roasted chickpeas–the joys of this snack need to be spread far and wide.
These sound delicious! And extra simple to make using a curry powder blend… (such a good use for my curry powder spice mixes too, which I don’t use up that often).
I know you cook all your beans from scratch like a good girl, but I want to try this with beans from the can. Looks like the perfect afternoon snack.
Oh, I love this. I do the cumin thing too that another commenter mentioned. Cumin roasted chickpeas on sautéed spinach with shaved ricotta salata. That’s my yummy non-seasonal salad :-)