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Curried Roasted Chickpeas

November 15, 2014 By Carolyn Berry 4 Comments

roasted chickpeas 4

Are you snacker like me? Well, I’ve got just the thing for you! Contrary to popular belief, snacking is a healthy practice, as long as you’re choosing the right snacks. These roasted chickpeas are so simple, healthy and most importantly delicious! Once they are roasted, chickpeas become crunchy and flavourful, which makes them the perfect pop-in-your-mouth snack.

The high protein and high fibre benefits of chickpeas help to control hunger by keeping you feeling full and satisfied. Their high amount of soluble fibre helps to reduce cholesterol levels, and they also offer a good dose of both iron and folate.

Pack in airtight containers for work/school lunches or on-the-road snacks. You can also freeze them in an airtight container and re-roast for 5-10 minutes.

roasted chickpeas 3

Print
Curried Roasted Chickpeas

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 4

Serving Size: Approximately 1/2 cup

Curried Roasted Chickpeas

Ingredients

1 19 oz can chickpeas, drained and rinsed
1 tsp olive oil
1 tsp curry powder
1/4 tsp garlic powder
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp salt

Instructions

    Preheat oven to 400 F (200 C).
    Pour the rinsed and drained chickpeas onto a tea towel on the counter. Place another tea towel on top and gently roll around until the chickpeas are dry. Transfer the chickpeas to a dry cookie sheet.
    Combine the oil and spices in a small bowl. Pour the mixture over the chickpeas and stir around until chickpeas are coated. Be sure that the chickpeas are spread evenly on the cookie sheet in a single layer.
    Roast until golden and crispy, 30-40 minutes, shaking the tray to toss after 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.
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https://www.berrynourished.com/curried-roasted-chickpeas/

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Carolyn Berry

Welcome! I’m Carolyn, a Vancouver based registered dietitian, certified diabetes educator, marathon runner and foodie. My passion is creating simple and nourishing recipes to share with you! I hope you enjoy looking around.
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Comments

  1. Penny says

    November 15, 2014 at 3:48 pm

    Mmmm going to have to try these little beauties.

    Reply
    • ckberry says

      December 11, 2014 at 3:02 pm

      Thanks Penny!

      Reply
  2. goodfoodmarsh says

    November 17, 2014 at 12:52 pm

    I am in LOVE with your food photography! Your chickpeas look splendid. Really loving the style of your blog! If you have a minute, I’d love your thoughts on my roasted chickpeas! 🙂 https://goodfoodmarsh.wordpress.com/2014/09/04/vegan-bonanaza-vegan-mofo-3/

    Reply
    • ckberry says

      December 11, 2014 at 3:02 pm

      Thank you so much! I really appreciate your comments ?. Your roasted chickpeas look delish! There are so many different spice combinations. I think I’ll do a sweet versions with cinnamon and sugar next time.

      Reply

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Carolyn Berry

Welcome! I’m Carolyn, a Vancouver based registered dietitian, certified diabetes educator, marathon runner and foodie. My passion is creating simple and nourishing recipes to share with you! I hope you enjoy looking around.

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