For many of you, chickpeas are not a new ingredient. You’ve probably tried hummus before, or eaten chickpeas in salads, curries or veggie burgers.
But have you ever munched on roasted chickpeas? It’s a whole new level of crunchy awesomeness. It’s like snacking on a healthier version of potato chips.
Chickpeas are high in protein and fibre, so they’ll keep your blood sugar levels balanced and leave you feeling satiated. They’re an amazing source of nutrients like manganese, iron and folate, plus chickpeas contain unique antioxidants that protect us from cellular damage.
You can flavour these with a variety of spices, oils, vinegars and marinades. I prefer using savory seasonings, but you could also add cinnamon, coconut sugar, maple syrup or even cocoa powder for a chocolate-y twist.
Crunchy Curry Roasted Chickpeas
3 cups cooked chickpeas, drained and gently blotted with a kitchen towel
2 tbsp coconut oil or olive oil
1 tbsp curry powder (or more/less to taste)
¼ tsp salt, or to taste
Preheat the oven to 325 degrees F.
Toss the chickpeas in a bowl, add the oil, curry powder and salt, then mix until everything is coated. Taste and add more seasoning if necessary.
Lay the chickpeas on a baking sheet lined with a silpat or parchment paper. Bake for 45-60 minutes, giving them a stir every 10 minutes or so, until they are shrunken and crunchy.
Allow them to cool.
