Twitter Facebook Pinterest GooglePlus Instagram

Curried Roasted Chickpeas: #TheLeftoversClub

by Laura on January 9, 2014

Crispy Crunchy Roasted Chickpeas with Cumin and Curry Powder

Guys!!! I am so excited!!  Right now, probably while you are reading this unless you are reading it in the middle of the night EST, we are on our way to Miami to leave for a Disney cruise in the Caribbean! Squee!! I know the timing is crazy, but the university where John works just instituted something called J Term–basically the month of January will be spent on special projects. So he does not have class. Which means he can actually leave town! We figured you only live once, the kids will only be the right age for Disney for so long, and right now they are young enough that missing some school is not a huge deal.

Crispy Crunchy Roasted Chickpeas with Cumin and Curry Powder

But in the meantime, The Leftovers Club! This Leftovers Club was timed perfectly, because I decided I wanted to make some kind of munchie for the plane ride to Miami that could double as my dish to send to Elizabeth over at Food Ramblings, my partner for this month. Roasted chickpeas immediately sprung to mind, because I had had an idea for a flavor of roasted chickpeas over Thanksgiving, but I did not get them roasted enough (they were praised and devoured anyway). So I could not get them off my mind until I had made them correctly, i.e., crunchy and crispy.

Crispy Crunchy Roasted Chickpeas with Cumin and Curry Powder

If you want to join us in The Leftovers Club I very much hope you head over to The Leftovers Club and check us out–even sign up! It is so much fun getting to try treats from bloggers all over America and Canada. The linky below is only for The Leftovers Club participating bloggers to share their goodies. I hope you check them out!

Crispy Crunchy Roasted Chickpeas with Cumin and Curry Powder


5.0 from 1 reviews

Curried Roasted Chickpeas: #TheLeftoversClub
Recipe type: snack

  • 4 15-oz cans of chickpeas, rinsed and drained
  • 1 T extra virgin olive oil
  • 2 t curry powder
  • 1 T cumin powder
  • salt to taste, probably 1-2 t (see recipe)
  1. Preheat the oven to 400 F.
  2. Pat the chickpeas dry-ish–you just want them to not be sopping wet, damp is fine.
  3. Toss them in the olive oil.
  4. Shake the spices over the chickpeas–and then toss to evenly distribute the spices.
  5. I like to throw a pinch of salt over the chickpeas, then toss them, then salt and toss again. How often you do this really depends on how salty you like your crunchy snacks. I would guess somewhere between 1 and 2 teaspoons.
  6. Spread the chickpeas onto a rimmed baking sheet in a single layer.
  7. Roast for 30-50 minutes, tossing the chickpeas every 10-15 minutes. Toward the end, I removed 2-3 chickpeas at a time, periodically, and tasted them until I was certain the chickpeas were as crunchy as I wanted. Depending on your oven, humidity, and other intangible factors, it may take longer.
  8. When the chickpeas are crunchy enough, remove the baking sheet from the oven and let the chickpeas cool on the pan.


Crispy Crunchy Roasted Chickpeas with Cumin and Curry Powder

{ 11 comments… read them below or add one }

Joanne January 9, 2014 at 7:58 am

Have fun chica!! And these would definitely be perfect plane ride snacks!!


Shaina January 9, 2014 at 10:52 am

Enjoy your cruise!! Good thing you missed the “cold” weather we had the other day here in FL!


Marissa | Pinch and Swirl January 9, 2014 at 2:12 pm

What a yummy and healthy snack! Have a wonderful time on your cruise!


Elizabeth@ Food Ramblings January 10, 2014 at 10:41 am

Have an awesome treat– can’t wait to devour these!


Lacey January 11, 2014 at 10:53 am



Ashley @ Big Flavors from a Tiny Kitchen January 14, 2014 at 3:12 pm

Hope you have a wonderful trip! These look awesome – I love roasted chickpeas :)


Heather @ Sugar Dish Me January 18, 2014 at 9:01 am

Hope you had SO MUCH FUN on your trip! That is super!!! And roasted chickpeas are a perfect travel snack! Happy Disney cruising Laura!!!


Faye January 19, 2014 at 7:43 pm

I’ve been dying to make roasted chick peas. I’m so curious about how they taste. I imagine they’re wonderful!


Tina Muir January 20, 2014 at 8:00 am

Have an amazing time! That sounds so fun!

Those look great, the only thing I found when I made roasted chickpeas was that the ones I didnt eat went soft in the tupperware. How did you prevent that? Would love to try them again, using your recipe if they dont go mushy!


Laura January 20, 2014 at 12:46 pm

Hmmm… these did not. I kept them in a plastic ziplock bag for a good week or so (we munched on them all through the vacation). All I can think is that you are not baking them long enough…. Let me know how it goes!


Food to Fitness March 12, 2014 at 12:39 am

These look great. Thanks for the recipe. Will definitely try it.


Leave a Comment

Rate this recipe:  

CommentLuv badge

{ 1 trackback }

Previous post:

Next post: