Sunday, April 13, 2008

Curried Roasted Chickpeas

I modified this recipe from

  • 1 can chickpeas (garbanzo beans), drained and rinsed
  • good-quality olive oil
  • kosher salt
  • curry powder
  1. Preheat oven to 450 degrees.
  2. Wrap chickpeas in a flour sack towel or paper towel, to absorb moisture on outside of chickpeas.
  3. Spread on an ungreased, non-stick jelly roll pan.
  4. Roast for 20-30 minutes, until golden brown. (I roasted for 30 minutes, and mine were a bit too dark.)
  5. When cooled, pick out any black bits.
  6. Place roasted chickpeas in a bowl and lightly drizzle with olive oil. Sprinkle with salt and curry powder to taste.

Tim's Rating: (He didn't get to try them because I ate them all!)
Liz's Rating: 9/10


Anonymous said...

Oh, YUM! I've always wanted to try roasted check peas and these look GREAT!

llenz said...

I tried these last night, they were good. I loved the spice! I do think I under cooked them (25 min) in my oven wasn't long enough.

I'd recommend! Thanks Liz!