Crispy Curry Roasted Chickpeas Recipes
ROASTED CURRY CHICKPEAS
We coated chickpeas with simple seasonings to make a low-fat snacking sensation. This chickpea recipe rivals calorie-laden varieties sold in stores. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- Rinse and drain chickpeas; place on paper towels and pat dry. Place in a greased 15x10x1-in. baking pan; drizzle with oil and sprinkle with seasonings. Toss to coat. Bake at 450° until crispy and golden brown, 25-30 minutes.
Nutrition Facts : Calories 162 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 728mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.
CRISPY CURRY-ROASTED CHICKPEAS
These spicy and crunchy chickpeas make a crowd-pleasing snack to serve with cocktails.
Provided by Anna Stockwell
Yield Serves 6
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F. Toss chickpeas with oil, curry powder, and salt on a rimmed baking sheet until coated. Spread in an even layer and bake until crisp and golden brown, 35-40 minutes.
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- Rinse and drain the chickpeas. Using a paper towel or a clean kitchen towel, dry the chickpeas, rubbing them gently. They should feel dry to the touch.
- Toss the chickpeas with olive oil and salt with a spoon, ensuring the chickpeas are evenly coated. Spread in an even layer on a baking sheet. Drizzle with a bit more olive oil and a sprinkle of salt.
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- Rinse and drain the chickpeas. Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.
- Dry the chickpeas. Pat the chickpeas very dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.
- Toss the chickpeas with olive oil and salt. Spread the chickpeas out in an even layer on a rimmed baking sheet. Drizzle with the oil and sprinkle with the salt. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.
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