I could eat these every day. And since they are high in zinc, folate, protein, fiber, and phosphorous (according to Wikipedia), and super easy to make, I probably should! Except that they are garbanzo beans, and we all know what beans can do to one’s digestive system when eaten in excess.
The combination of spices I used on this particular batch of roasted chickpeas was inspired by a recipe from the Pillsbury Fast & Healthy Cookbook. I just love the flavor of that dish, and I just as much loved the flavor of these beans. We had friends over for dinner last night, and even their 16 month old son gave the beans two slimy goopy thumbs up (more like arm flaps, but I’m sure the gestures have similar meanings).
roasted curry chickpeas
1 15 ounce can of chickpeas/garbanzo beans
1-2 tablespoons olive oil
1/2 teaspoon curry powder
1/2 teaspoon brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1/4 teaspoon sea salt
Preheat oven to 400 F. Rinse, drain, and dry the chickpeas with a paper towel.
In a small bowl, mix together the curry powder, brown sugar, cinnamon, ground ginger, and salt.
In a medium bowl, toss the chickpeas in the olive oil. Add the spices and toss until the chickpeas are coated.
Spread the chickpeas out on a baking sheet (optionally line the baking sheet with foil or parchment paper).
Roast at 400 for about 40 minutes, until the chickpeas are the desired crunchiness. Give the baking sheet a shuffle/stir every 10 or 15 minutes to make sure they are roasting evenly. I like to use a baking sheet with a lip so I can give it a shake without fear of losing a chickpea or two into the abyss of my oven.
Thank you to Gluten Free Girl for her recent post about roasted chickpeas and reminding me that I should make this simple, delicious snack.