These golden brown curry roasted chickpeas are a perfect healthy snack to serve with a cold drink and add a delicious crunch to salads! So simple and delicious that we always make double the recipe and have some on hand in the fridge to toss through salads or top a creamy soup.
Chickpeas are a favorite in our house. They are one of the easiest legumes to prepare from dried, but we often grab a can of chickpeas from the pantry. Their mild flavor means they're popular with the whole family and their health benefits are well renowned. According the the USDA chickpeas contain about 19g of protein per 100g making them a great source of plant-based protein. Their also high in fibre and are low on the Glycemic Index!
Ingredients
1 Can of ready cooked chickpeas or prepare your own using dried chickpeas.
Chickpeas or Garbanzo Beans as they are often called are a wonderful protein-packed staple to have in the cupboard. For this recipe, you can use canned or, even better, cook your own using dried chickpeas and follow the instructions below!
Preparing your own chickpeas is both frugal and incredibly easy! A packet of dried chickpeas costs very little, and I always prepare the whole packet. It can seem like a lot but they are easy to freeze down in portions and add to stews etc.
- In a large bowl, soak the peas for at least 12 hours. Use three times the amount of water as chickpeas, they will expand a lot! In very hot weather, you may need to rinse and refresh the water that they are soaking in.
- Rinse the chickpeas and add to a pot with a few teaspoons of salt. Cover with at least 4 inches of water, they will expand further as they cook, and some water will evaporate, so it is a good idea to start with a little too much water rather than adding more later.
- Bring to a boil, reduce the heat and simmer for 45 minutes – 1 hour until soft. Drain well and allow to cool before freezing.
3 tbsp Olive oil – Olive oil adds a lovely fruity flavour to this recipe, but you can of course swap out olive oil for another oil of your choice. Butter is delicious with chickpeas, you will need to add a little extra need extra as the chickpeas absorb a lot!
1/2- 1 tsp Curry powder
1 tsp Tumeric
2 tsp Dried coriander or cilantro – Using dried herbs is optional. If you are not a fan of coriander you can swap out the dried coriander for dried parsley or wild garlic.
1/2 tsp Sea Salt
These crispy curry chickpeas make the perfect snack to serve as snacks instead of potato chips or peanuts. If you plan on serving these crispy chickpeas as a compliment to drinks, then you can add up to a teaspoon salt.
OPTIONAL
1/4 tsp red pepper flakes
1/4 tsp Garam Masala
1/4 tsp Garlic Powder
A splash of lemon juice or 1 tsp lemon zest
METHOD
1. Preheat the oven to 160°C and lightly oil a baking sheet or cookie sheet. You can also use a layer of parchment paper.
2. If using canned chickpeas, rinse well and drain chickpeas thoroughly.
Or soak and cook dried chickpeas following the instructions above or on the packet.
3. Use a few layers of paper towels or a kitchen towel to pat the drained chickpeas dry and place in a mixing bowl.
3. Warm the olive oil gently in a pot over a medium heat and add the curry powder, turmeric, coriander and sea salt. Mix well to dissolve the powder and salt in the oil.
4. Add the oil mixture to the chickpeas and mix well to coat the chick pea evenly; add a little extra oil if needed.
Warming the oil ensures that the spices are well blended in the mixture so that you don’t end up with a powdery texture on your chickpeas. Be mindful not to overcrowd the chickpeas on the baking sheet; spread them in a single layer. They roast faster and more evenly if they have some space!
5. Spread them out well on the roasting pan and place them in the middle of the hot oven. Bake for 25 -30 minutes for lightly roasted and 30-40 minutes for extra crunchy. Keep a close eye on them, turning occasionally.
The chickpeas will crunch up as they cool. For lightly roasted chickpeas and a softer bite, you can remove the chickpeas after 25 minutes; they should be crispy on the outside.
If you prefer an extra salty snack you can sprinkle a pinch of salt or salt flakes and mix through.
STORAGE
Store any left over chickpeas in an airtight container in the fridge for a quick nutritious snack. They will last for up to a week but may soften after a few days.
To reheat the chickpeas, simply warm them in a pan over a medium-high heat for a few minutes. They should crisp up nicely again depending on how much moisture they have absorbed.
SERVING SUGGESTIONS
Enjoy served at room temperature in a small bowl for a salty snack with a cold drink, or top your favourite salads or soups for a protein-packed crunch.
VARIATIONS TO TRY
You can experiment using a variety of flavors for example chili and smoked paprika , or use a taco spice mix.
Sprouted Chickpea Falafel
If you enjoyed this recipe, I would love it if you would give it 5 stars and let me know in the comments below!
Hi, I’m Holly. Welcome to my site!
Here, you’ll find a collection of delicious recipes, many inspired by my life in Sweden. I also enjoy sharing my knowledge of foraging and simple, back-to-basics cooking.
I’m also a potter passionate about connecting with other artists and sharing my passion for pottery. So you’ll also find inspiring interviews with fellow potters from around the world!
Whether you’re a budding potter or simply looking for a new recipe, I hope you’ll join the Potter in the Wild community!
Curry Roasted Chickpeas
These vibrant and flavourful chickpeas are a perfect salty snack and add a delicious crunch to salads. So simple and delicious that we always make double the recipe and have some on hand in the fridge to toss through salads or top off a creamy soup.
Ingredients
- Chickpeas - 1 can of ready cooked or prepare your own using dried chickpeas
- 3 tbsp Olive oil
- 1/2- 1 tsp Curry powder
- 1 tsp Tumeric
- 2 tsp Dried coriander or cilantro
- 1/2 tsp Sea Salt
- OPTIONAL: 1/4 tsp red pepper flakes, 1/4 tsp Garam Masala, 1/4 tsp garlic powder, a splash of lemon juice or 1 tsp lemon zest
Instructions
1. Preheat the oven to 160°C and lightly oil a baking sheet or cookie sheet. You can also use a layer of parchment paper.
2. If using canned chickpeas, rinse well and drain chickpeas thoroughly. Or soak and cook dried chickpeas following the instructions above or on the packet. Use a few layers of paper towels or a kitchen towel to pat the drained chickpeas dry and place in a mixing bowl.
3. Warm the olive oil gently in a pot over a medium heat and add the curry powder, turmeric and sea salt. Mix well to dissolve the powder and salt in the oil. Add the oil mixture to the chickpeas together with the coriander flakes.( If using, add lemon juice or lemon zest at this stage.)
Mix well to coat the chick pea evenly; you can add a little extra oil if needed.
Warming the oil ensures that the spices are well blended in the mixture so that you don’t end up with a powdery texture on your chickpeas. Be mindful not to overcrowd the chickpeas on the baking sheet, spread them in a single layer. They roast faster and more evenly if they have some space!
4. Spread them out well on the roasting pan and place them in the middle of the hot oven. Bake for 25 -30 minutes for lightly roasted and 30-40 minutes for extra crunchy.
-Keep a close eye on them, turning occasionally.
Notes
Top salads and soups or enjoy as a crunchy, protein-packed snack served with a cold drink.
If you prefer an extra salty snack you can sprinkle a pinch of salt or salt flakes and mix through.
The chickpeas will crunch up as they cool. For lightly roasted chickpeas and a softer bite, you can remove the chickpeas after 25 minutes; they should be crispy on the outside.
These were sooooo good!