Sunday, February 2, 2014

Crispy Roasted Curry Chickpeas

What an awesome protein snack. Unfortunately my husband’s digestive problems prevent him from eating one of the most amazing protein sources – nuts! As a supportive partner, I try to keep them out of the house to avoid temptation for him. He has so been missing them though. I recently discovered roasted chickpeas and was blown away by the concept. Roast them for 40 minutes and they are nice and crunchy and very similar to a nut. He was in love…with the chickpeas. 


2 15 ounce cans garbanzo beans, drained and rinsed
1 tablespoon olive oil
1 tablespoon sesame oil
1/4 teaspoon curry powder
1/4 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon coriander
1/2 teaspoon sea salt


Preheat the oven to 400 degrees F.

Place the chickpeas in a large bowl, and fill with water. Rub the chickpeas with your fingers gently to loosen the skins. Carefully remove the skins and place in a colander.

In a large bowl mix oil and seasonings and toss the chickpeas in the seasoned oil.

Roast on a baking sheet for 40 minutes, giving the pan a shake halfway through, until golden and crispy.

Enjoy immediately while they are warm!

No comments:

Post a Comment