Curry + Sriracha Roasted Chickpeas

For the love of chickpes & sriracha!

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... 

'Eat More Chickpeas!' 

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

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!

For the love of chickpes & sriracha!

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... 

'Eat More Chickpeas!' 

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

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!