Bold, Indian-spiced roasted chickpeas make a fun, crunchy snack. Recipe yields 2 generous snack servings.
1 1/2 cups cooked chickpeas or 1 can chickpeas, rinsed and drained
1/4 cup olive oil (I just drizzled in enough olive oil to lightly coat the chickpeas)
1/4 teaspoon red curry powder
1/4 teaspoon yellow curry powder
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1/4 teaspoon ginger powder
1/4 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).
Recipe adapted from Nika on Tasty Kitchen. 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.
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