Roasted Curry Chickpeas Main 1

Roasted Curry Chickpeas

What is the Big Game without a handful of tasty snacks on hand? Especially if they are homemade. Just one of the wonderful things about these roasted curry chickpeas. They are also big on flavor. The curry and cumin really complement the roasted legume and the coriander adds a bit of zing. Plus they are spicy too!

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Ingredients

 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
Yields1 Serving
Nutrition Facts

Servings 1

Prep Time5 minsCook Time40 minsTotal Time45 mins

Instructions

1

Preheat the oven to 400 degrees F.

Rinsing Chickpeas 1

2

Strain 15 ounces of chickpeas and rinse them clean. You don't want any of the liquid they were packed in to remain.

3

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.

Drying Chickpeas 1

4

Toss the chickpeas with 1 tablespoon of olive oil and then place them on a baking sheet lined with parchment paper.

5

Roast them for about 40 minutes until they are a deep golden brown and very crunchy, making sure to not burn them.

Curry Spice Mix 1

6

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.

Curry Mix 1

7

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.

8

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!

Roasted Curry Chickpeas 1

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JerryJamesStone

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.

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Ingredients

 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

Directions

1

Preheat the oven to 400 degrees F.

Rinsing Chickpeas 1

2

Strain 15 ounces of chickpeas and rinse them clean. You don't want any of the liquid they were packed in to remain.

3

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.

Drying Chickpeas 1

4

Toss the chickpeas with 1 tablespoon of olive oil and then place them on a baking sheet lined with parchment paper.

5

Roast them for about 40 minutes until they are a deep golden brown and very crunchy, making sure to not burn them.

Curry Spice Mix 1

6

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.

Curry Mix 1

7

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.

8

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!

Roasted Curry Chickpeas 1

Roasted Curry Chickpeas