Ah, the roasty toasty chickpea. A certain darling of the blogging and whole foods circuit right now, and I couldn’t be more pleased! I’ve been making these for a few years, ever since my sister brought over a batch and I wasn’t able to stop grabbing and crunching on this crispy little things! They’re a wonderful base for almost any seasoning, savory or sweet. I’m a fan of curry powder for these, but try any combination of herbs and spices you prefer… cumin and cinnamon? Sure. Just salt and black pepper? Why not! Rosemary and red pepper flakes? Oh, behave! Also, let’s remember that any variation on these works wonderfully as grain-free croutons for salads. Yep.
Roasted Chickpeas with Curry Powder
1 can chickpeas, drained and rinsed with water
2 tablespoon extra virgin olive oil
2 tablespoons fragrant curry powder
1 teaspoon sea salt
There are many ways to prepare these chickpeas, from just tossing them on the pan to taking the time to take the papery skin off of each chickpea. Either and all methods work! My method here yields a fairly crispy chickpeas, with a bit of give still in the heart of the chickpea–they won’t be totally crispy all the way through. If you are looking for a crispier chickpea, I urge you to peel the chickpeas! Otherwise, if you like the mix of textures, just follow along below. Plus, if you don’t peel the chickpea, the little skins that do happen to fall off and cook alongside the whole beans become super crunchy while the whole tray cooks. The choice is yours!
Preheat your oven to 375 degrees. After you’ve rinsed and drained the chickpeas, pour them onto a clean dish towel and gently roll them around until the towel has dried them off. Spread out your chickpeas on a baking tray and toss the chickpeas with olive oil and sprinkle with sea salt. Bake the chickpeas for 40 minutes, gently shaking the tray every 10 minutes so they brown and crisp evenly during their baking. At this point, if you prefer a crispier chickpea and you won’t be eating them right away, you can turn the oven off and leave the oven door open a crack. Allow the chickpeas to dry in the cooling oven for an hour before tossing with the spices of your choice. Otherwise, take the tray and toss the chickpeas with your curry powder. Snack wildly.