Crispy curry chickpeas are the most addictive bar snack style picky food with a great little healthy twist. If you put a couple of bowlfull of these on the table, your guests wont be disappointed!
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Ingredients…
- 2 400g cans chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
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Method…
- Firstly, preheat your oven to 200°C (400°F)
- Let drain and pat the chickpeas dry with a paper towel to remove excess moisture.
- In a bowl, combine chickpeas, olive oil, curry powder, cumin, smoked paprika, turmeric, garlic powder, salt, and pepper. Mix well to ensure chickpeas are coated evenly
- Spread the seasoned chickpeas on a baking sheet in a single layer
- Bake for 25-30 minutes, or until chickpeas are crispy, shaking the pan halfway through for even cooking.
- Remove from the oven and let them cool slightly before serving
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Tips/Tricks/Additions…
- You could serve these as a great tasty salad crouton!
- Try replacing all of the spices for your favourite curry paste for speed and ease…
- Try a drizzle of honey about 5 mins before the end of cooking for a nice smoky sweetness…
- You can cook these really for how ever long you want, until you reach the desired crispiness! You want to get the balance of snacky crunch without burning the spices…
