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.