Curry Roasted Chickpeas


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This week’s assignment for my online class to create an original baked dish, if possible. These aren’t really an original concept– I had some delicious curry-fried chickpeas at a restaurant back in March– but I baked them. This ratio of curry powder and chili powder was my favorite: a little kick and plenty of flavor.

They can be served as is as a snack/appetizer, or over salads or rice. I’ve eaten them both as a snack and as a main dish, with rice and steamed vegetables.

Curry Roasted Chickpeas

2 t curry powder
1/4 t ground chili powder
2-3 T oil
Salt and pepper to taste
2 c cooked or canned chickpeas, drained
Optional: 1/2 lemon or lime, juiced

Preheat the oven to 425 F. Cover a cookie sheet with foil or a non-stick sheet such as a silicon mat.

Mix the spices and oil together, seasoning to taste with salt and pepper. Toss the chickpeas in the curry-oil mixture. Roast for 15-20 minutes, stirring once, or until lightly browned and a little crunchy.

Add the lemon/lime juice immediately before serving, and serve warm.

UPDATE: After making these with some smaller chickpeas, I recommend using larger ones if possible (or cook smaller ones for only 10-15 minutes). Overcooking them slightly before roasting, if you are cooking them from dried chickpea, will help keep the center tender. Also, reheating in the oven will absolutely dry them out. Use the microwave if you must reheat.

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