Curry Roasted Chickpeas

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 ChickpeasCurry 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.


11 thoughts on “Curry Roasted Chickpeas

  1. janet

    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!

  2. Hannah

    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!

  3. Allison

    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).

  4. Somer

    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.

  5. baconbiscuit212

    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 :-)


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