Curry Roasted Chickpeas

There’s nothing like an early March snowstorm.  When March arrives, it seems spring can’t be too far away, and then winter reminds you that there’s no escape until at least May with a mighty snow-slap in the face.

Thanks for that.  I was hoping to make it until next winter before getting a new shovel, but Mother Nature’s is not helping.  So I’ll help myself by staying inside and making an awesome snack.

I love chickpeas.  Like, open a can, drain it, and eat them straight up with a fork.  That kind of love.  If it were up to me, chickpeas would find their way into a lot more of the dishes I make, but sadly, Luke does not share my love for garbanzos.  In fact, his feelings are quite the opposite.  Extreme sad face.

But I shall persevere.  Snowy days call for cooking something that makes your house smell great.  These chickpeas filled my apartment with scents reminiscent of the curry puff vendors in the street markets of Taiwan.  Which is a good thing, I promise.

Winter blues ain’t got nothing on these tasty morsels.

Curry Roasted Chickpeas

Adapted from Tasty Kitchen

1 15 oz. can chickpeas

¼ cup olive oil

½ tsp curry powder

½ tsp allspice

½ tsp ground cloves

½ tsp pumpkin pie spice (optional)

2 tsps cinnamon

½ tsp cayenne powder

2 tsps fresh grated ginger

2 tsps sea salt

 Preheat the oven to 400ºF.

Toss the chickpeas in the oil, then put them into a bowl. Combine all the spices in a separate little bowl for your spice blend. Give it a good mix, then sprinkle it over the chickpeas, and toss to coat evenly.

Put the chickpeas onto a baking sheet and into the oven for about 30 minutes. About halfway through, give them a bit of a shake. At the end of the 30 minutes, taste! If they are still soft, back in they go! You want them to have just a little bit of a soft center. When they cool, they will crisp up more.

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