Curry Roasted Chickpeas
Servings: 2
This curry roasted chickpeas snack starts with canned beans roasted until crunchy, then coated in coriander, cumin, turmeric, ginger and cinnamon for a warm, savory bite with 10 grams of protein per serving. Toss them on salads in place of croutons.
Ingredients
- 1 (14 ½-oz) can chickpeas drained and rinsed
- 2 teaspoon extra-virgin olive oil
- ¼ teaspoon coriander ground
- ¼ teaspoon ground cumin ground
- ¼ teaspoon turmeric, ground ground
- ¼ teaspoon sea salt, unrefined
- ⅛ teaspoon ginger root ground
- ⅛ teaspoon ground cinnamon ground
- ⅛ teaspoon black pepper, ground ground
Instructions
- Heat the oven to 425 °F. Line a rimmed baking sheet with parchment paper.
- Pat the chickpeas dry with a clean towel and transfer them to a bowl. Toss with the olive oil until well coated.
- Spread the chickpeas out on the prepared baking sheet and bake for 15 minutes.
- Remove from the oven and sprinkle with the coriander, cumin, turmeric, salt, ginger, cinnamon and pepper. Return to the oven and bake until they reach your desired crispiness, about 10 minutes more. Let cool slightly before serving.
Notes
- Texture Tip: They're crispiest right after cooling and soften as they sit, so roast them close to serving.
- Storing: Refrigerate leftovers in an airtight container. To re-crisp, toss them in a skillet over medium heat or warm them in the oven; the microwave won't crisp them.
- Spice Swaps: Avocado oil works in place of olive oil, and any spice blend you like can replace the curry spices, such as homemade taco seasoning.
- Serving Ideas: Toss them on a salad in place of croutons.
Nutrition
Serving: 0.25cups, Calories: 207kcal, Carbohydrates: 26g, Protein: 10g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 823mg, Potassium: 293mg, Fiber: 9g, Sugar: 0.03g, Vitamin A: 33IU, Vitamin C: 0.3mg, Calcium: 74mg, Iron: 3mg
