Roasted Chickpeas with Curry

Roasted Chickpeas with Curry

David Venable

Prep Time: 10 minutes

Serves: 2–4

Ingredients:

  • 2 (12-oz) cans chickpeas
  • 6 Tbsp olive oil
  • 4 Tbsp garam masala curry
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • Pinch cayenne
  • 4 Tbsp honey
  • 2–3 tsp salt to taste

Preparation:

To dry roast the chickpeas, open the can of chickpeas and rinse the beans. Lay the beans on a dry towel or paper towel to remove excess water. Let dry for 45 minutes, then heat oven to 400℉. Put chickpeas on a baking sheet to roast the peas for 25–30 minutes.

To make the curry, mix olive oil and seasonings and whisk together in a bowl while the chickpeas roast.

To combine the chickpeas and curry, wait until the chickpeas are crunchy to taste. Immediately add the beans to the mixture and toss while hot. Pour the coated beans back onto the tray and put back in oven for 10 minutes. Stir/toss after 5 minutes. Let the beans cool before eating.

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