Curry + Sriracha Roasted Chickpeas


For the love of chickpeas, curry & sriracha!

Curry + Sriracha Roasted Chickpeas

I love these little crunchy guys. I was revisiting my Curry & Sriracha Roasted Cauliflower and thought why not do a batch of chickpeas too. I'm out to keep the campaign going... 


Fair enough. I know the chickens would agree too. I hear them cheering me on as I type...well not really, but if they knew my plan they surely would. These little roasted chickpeas are yet another great way to add this versatile little bean into your life. They are full of protein and fiber, they toast up nicely and take on a variety of flavors making for a great anytime of day snack. Skip the chips and roast up some chickpeas instead. They are so easy to make, you may want to double up the recipe as they can go pretty fast. Try adding these as salad and soup toppers too. Get creative with the chickpeas!

Curry + Sriracha Roasted Chickpeas

Curry + Sriracha Roasted Chickpeas

Ingredients
  • 2 cups cooked garbanzo beans (chickpeas), or 1 can (15oz), drained, rinsed and patted dry
  • 1 heaping teaspoon sesame, coconut or olive oil
  • 1 heaping teaspoon sriracha
  • 1 heaping teaspoon curry powder
  • dash or two garlic powder
  • mineral salt, to taste

Preheat oven to 400 degrees.

Place ingredients in a medium size bowl and combine well to coat. Place in a single layer on a roasting pan or rimmed cookie sheet. Bake for about 40-45 minutes mixing them around every 15 minutes or so until chickpeas have a nice roasted look and are crispy. Keep a close eye on them in the last 10-15 minutes as some may burn. Let cool for 10 minutes before serving.

Notes:

Keep your jarred chickpeas crunchy by adding some rice to bottom of your jar or container. They seem to soften up a bit once sealed away, the rice will help soak up extra moisture to keep them crunchy. You can also keep them in a container that let's air flow through so they can keep their crunch and be sure to eat within a few days. 

Feel free to add extra spice if you want it a little spicier. Also, next time around try mixing up the spices using some of these other alternative options: chili powder, cayenne pepper, cumin, thyme, smoked paprika, vinegar & salt, cinnamon, lime, garam masala, salt & cracked pepper, lemon pepper, nutritional yeast, etc...mix and match to whatever appeals to you.

P.S. Don't forget to drink plenty of water with your chickpeas...

Enjoy!


12 comments :

  1. I've been dumping sriracha on practically everything I eat lately, so this recipes just screams to me! Roasted chickpeas are so easy to whip up, there's no reason not to do it! Thanks for the awesome idea!

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    1. I hear you! I just love the stuff too. I've even drizzled it on my a few salads as dressing...strangely addicting! The heat was on the milder side so if your used to sriracha, I'd add a tad bit more if you like it really spicy. Enjoy :)

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  2. I haven't made roasted chickpeas in forever and there is no good reason for it! Thanks for the great recipe--I am definitely going to make these this Sunday for a football-watching snack.

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    1. Your are so welcome! I think these will be an excellent Sunday football snack. I would suggest making a double batch. :)

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  3. wondering about sealing in air-tight jar if they are completely cool. You know, like bread doesn't do well if it's packaged when even slightly warm. Condensation forms making the bread mushy.

    This recipe looks so danged good, I am definitely going to do it! Thanks!

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    1. I think your spot on! These do need to be cooled completely before sealing. They're not bad a little soft but I definitely prefer them to be on the crunchy side. Thanks for making a good point. Enjoy the chickpeas. :)

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  4. Made these yesterday afternoon and they're so good! I love the spicy kick the sriracha gives them. Thanks! :)

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    1. Super! And your so welcome. Thank you for stopping to share. ♥

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  5. I need to make these, stat! I keep seeing them in the blogosphere. I love Sriracha and I love roasted chickpeas so I have no doubt these would disappear in my face hole pretty darn quickly!

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  6. Making these right now as I type this. I'd cooked some chickpeas for hummus and needed something to do with the other 4 cups worth that I had!

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  7. Hi, I just made these. They are delicious! Thank you for the recipe.

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  8. Absolutely delicious... I had added some flavours like curry and paprika powder. It was great. Many thanks and greetings from Hamburg

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