Lately, I’ve been falling in love with Indian flavors—ginger especially, and curry, which both go so nicely with my long-time favorites, garlic and cayenne pepper. When I found this recipe for spicy baked chickpeas and serendipitously had all the ingredients in my pantry, I had to try it.
I love the texture of baked chickpeas—crunchy on the outside and a little soft on the inside. They’re a great alternative to processed food when you’re craving a salty, crunch snack. I found the original recipe for these chickpeas to be a little too spicy (this is coming from a girl who collects hot sauces), so I reduced the amount of each spice to suit more sensitive palates.
- 1½ cups cooked chickpeas or 1 can chickpeas, rinsed and drained
- ¼ cup olive oil (I just drizzled in enough olive oil to lightly coat the chickpeas)
- ¼ teaspoon red curry powder
- ¼ teaspoon yellow curry powder
- ¼ teaspoon allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ginger powder
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon
- Preheat the oven to 400 degrees. In a small bowl, mix together all the spices.
- Pour chickpeas into another bowl and drizzle with enough olive oil to lightly coat the beans. Stir. Pour in the spices and mix thoroughly.
- Pour the chickpeas onto a baking sheet and spread them around so they’re in an even layer. Bake for 20 minutes, give the pan a shake, and bake for another 20-25 minutes, until they are crispy on the outside and still soft on the inside. Let the chickpeas cool before you pop them into your mouth (they're super hot).
Spices note: If you're missing one or a couple of the spices, don't worry about them. Your chickpeas will still be plenty flavorful.