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Introduction
The art of roasting chickpeas dates back to ancient Mediterranean and Middle Eastern cultures, where they were commonly enjoyed as a street food snack known as 'leblebi' in Turkey. This modern curry-spiced version draws inspiration from Indian cuisine, marrying the traditional preparation method with the complex, aromatic spice blends of the subcontinent. As the popularity of plant-based protein sources has grown, these roasted chickpeas have emerged as a favorite among health-conscious snackers and those seeking globally-inspired flavors. They're particularly beloved during autumn and winter months, when their warming spices provide both comfort and nourishment.
Ingredients
• 2 (15 oz) cans chickpeas, drained, rinsed, and thoroughly dried
• 2 tablespoons extra virgin olive oil
• 1 tablespoon yellow curry powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper (optional)
Step 1:
Preheat oven to 400°F (200°C). Drain and rinse chickpeas in a colander.
Step 2:
Thoroughly dry chickpeas using clean kitchen towels or paper towels, removing any loose skins for extra crispiness.
Step 3:
In a large mixing bowl, combine olive oil, curry powder, cumin, garlic powder, salt, black pepper, and cayenne pepper (if using).
Step 4:
Add dried chickpeas to the spice mixture and toss until evenly coated.
Step 5:
Spread chickpeas in a single layer on the rimmed baking sheet.
Step 6:
Roast for 30-35 minutes, shaking the pan every 10 minutes, until chickpeas are golden brown and crispy.
Step 7:
Remove from oven and let cool for 5-10 minutes to achieve maximum crispiness.
Q: Why aren't my chickpeas getting crispy?
A: Ensure chickpeas are completely dry before roasting and avoid overcrowding the baking sheet.
Q: Can I use dried chickpeas instead of canned?
A: Yes, but they must be fully cooked and dried before roasting.
Q: How can I make them spicier?
A: Increase the amount of cayenne pepper or add red pepper flakes to taste.
• For best results, ensure chickpeas are completely dry before roasting.
• Low-sodium chickpeas can be substituted for regular canned chickpeas.
• Store-bought curry powder can be replaced with homemade curry blend.
• Recipe is naturally vegan, gluten-free, and dairy-free.
• For extra crispiness, remove any loose skins from chickpeas before roasting.
• Choose high-quality olive oil for better flavor.
Serve at room temperature as a snack or salad topping. Best enjoyed within 2-3 hours of roasting for maximum crunchiness.
Store in an airtight container at room temperature for up to 3 days. They may lose some crispiness over time.
Start checking for doneness at 25 minutes as oven temperatures can vary. Chickpeas will continue to crisp as they cool.
- Ensuring chickpeas are completely dry before roasting is crucial for achieving crispiness
- Don't overcrowd the baking sheet, as this will lead to steaming instead of roasting
- Remove loose skins for maximum crunchiness
Try different spice combinations like Italian herbs or Mexican seasoning. For a sweeter version, use cinnamon, nutmeg, and a touch of maple syrup.
Pair with Indian chai tea or serve as a protein-rich topping for salads and Buddha bowls.
Year-round
Contains legumes (chickpeas). Made in a facility that processes tree nuts and peanuts.
