Roasted Curry Chickpeas

A Jerry James Stone Recipe


Snack, Vegan


  • 15 ounces chickpeas
  • 1 tablespoon olive oil
  • 1 tablespoon curry powder
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • ½ teaspoon coriander
  • 1 teaspoon finely ground sea salt
Jump to instructions
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes


  • Preheat the oven to 400 degrees F.
  • Strain 15 ounces of chickpeas and rinse them clean. You don't want any of the liquid they were packed in to remain.
  • Place a paper towel on a flat surface and spread the chickpeas on to it so that they are a single layer. Place another towel on top of them, rolling them around, until they are completely dry.
  • Toss the chickpeas with 1 tablespoon of olive oil and then place them on a baking sheet lined with parchment paper.
  • Roast them for about 40 minutes until they are a deep golden brown and very crunchy, making sure to not burn them.
  • Combine 1 tablespoon of curry powder, 2 teaspoons of cumin, 1 teaspoon of chili powder, 1/2 teaspoon of coriander and 1 teaspoon of sea salt in to a bowl also large enough to hold the chickpeas.
  • If the chickpeas are dry, toss them with just enough oil to lightly coat. This way the seasoning will stick. Add the chickpeas and toss until they are fully coated.
  • Of course, you can season them anyway you want, really. Use this curry seasoning just as a suggestion but maybe try this Coffee and Chili mix or this Maple and Sea Salt? And go Niners! Enjoy!