Curried Roasted Chickpeas are easy to make and a healthier snack, satisfying the need for salty crunch. Great for parties or just a casual on the go snack.
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.
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. Curried Roasted Chickpeas immediately sprung to mind, because I had had an idea for this 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.
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!
[Update December 2020: the link has expired and The Leftovers Club has ended, alas. But it was fun while I did it!]
- 4 cans (15 oz) chickpeas, rinsed and drained
- 1 T extra virgin olive oil
- 2 t curry powder
- 1 T cumin powder
- sea salt to taste (probably 1-2 t (see recipe))
Preheat the oven to 400 F.
Pat the chickpeas dry-ish--you just want them to not be sopping wet, damp is fine.
Toss them in the olive oil.
Shake the spices over the chickpeas--and then toss to evenly distribute the spices.
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.
Spread the chickpeas onto a rimmed baking sheet in a single layer.
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.
When the chickpeas are crunchy enough, remove the baking sheet from the oven and let the chickpeas cool on the pan.