This fragrant chickpea nibble can be enjoyed either as a side dish, snack or appetizer idea. Simply canned chickpeas (rinsed, drained and patted dry) tossed in olive oil, fresh parsley, salt, curry powder and a touch of crushed Aleppo chiles, roasted at a high heat until toasted and crunchy. The curry powder is the predominant flavor here, but it can easily be swapped out for a mixture of cumin, coriander and paprika, or a dried za’atar mixture as well.
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Toasted Chickpeas with Curry
Ingredients:
- (1) 14.5 oz. can chickpeas, drained-rinsed-patted dry
- 1 1/2 Tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon ground Aleppo chiles
- 2 teaspoons curry powder
- 1 Tablespoon chopped, fresh parsley
Directions:
- Preheat the oven to 400 degrees. Line a small baking sheet with olive oil-coated parchment or foil. Toss the prepped chickpeas in a bowl with the olive oil and the remaining ingredients. Pour onto the greased pan and roast for 18-20 minutes, or until the chickpeas are fragrant, browned and crunchy. Allow them to rest for 5 minutes before serving.
Tagged: Aleppo chiles, canned chickpeas, chickpeas, crispy chickpeas, crunchy chickpeas, curried chickpeas, curry powder, fresh parsley, garbanzo beans, roasted chickpeas, salt
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