Chickpeas are a nutrient-dense food, packed full of protein, fiber, minerals, and vitamins. These powerhouse beans are so versatile and can be found in soups, salads, stews, and curries. Since India produces over 60% of the world’s total chickpea crop, what better way to enjoy this mighty bean that roasting it to a toasty and crispy curry-spiced snack! You can enjoy these roasted chickpeas as a healthy snack alternative to chips, or toss them into your favorite salad. There are three ways to spice up your beans (see below). Choose one and get started!
Prep time: 10 minutes (depending on whether you are using canned or dried beans – see below)
Cooking time: 40 minutes
Total time: 50 minutes
• 1 can chickpeas, rinsed and patted dry -or- 250 grams of dried chickpeas
• Olive oil
• Juice from 1 lime + the lime zest
• 1 tbsp. yellow curry powder
• Pepper for dusting
• 1⁄2 tbsp. turmeric powder
• 1⁄2 tbsp. ginger powder
• 1⁄2 tbsp. smoked paprika powder
• 1⁄2 tbsp. cumin powder
- Preheat oven to 200°C/400°F.
- If using canned chickpeas, rinse well and then lay out on a large pan lined with a clean kitchen towel to dry. Allow the beans to dry completely.
- If using dried chickpeas, allow to soak in a bowl of water, fully immersed, overnight. When the beans have soaked, rinse with clean water and then transfer to a large pot, covering completely with water. There should be at least 1” of water over the beans. Boil for 45 minutes or until completely soft. Discard chickpea skins (although not completely necessary) and follow Step 1 for drying.
- Next, spread out chickpeas on a large baking sheet lined with tinfoil.
- Coat the chickpeas in olive oil, lemon juice, zest, and a generous pinch of salt. Mix well.
- Bake the chickpeas for 30 minutes, turning chickpeas every 10 minutes.
- Remove the chickpeas from the oven and coat them in the spices of your choosing (see Ways 1-3 above) and bake for an additional 10 minutes.
- Remove from oven and allow chickpeas to fully cool before serving.
• Oven temperatures vary; so keep a watchful eye on your beans to ensure they don’t burn.
• Adjust the spices as you like. It’s fun to switch up the spices to create new flavors.
• Other beans can be substituted for chickpeas like soybeans, or even corn.