- 1 can (15 ounces) chickpeas or garbanzo beans
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons curry powder
- 1/2 teaspoon crushed red pepper flakes
- Rinse and drain chickpeas; place on paper towels and pat dry. Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with oil and sprinkle with seasonings. Toss to coat. Bake at 450° for 25-30 minutes or until crispy and golden brown. Yield: 1 cup.
Originally published as Roasted Curry Chickpeas in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p44
Reviews for Roasted Curry Chickpeas
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Reviewed Oct. 13, 2014
"My family loved this but we love spicy food so this had just the right amount of heat for us!"
Reviewed Aug. 9, 2012
"<p>A tad too spicy for my taste; next time I would cut back on the red pepper. Otherwise, a tasty and great healthy snack!</p>I also mixed the chickpeas, oil and seasonings in a bowl before putting them on the baking sheet, and stirred them every so often as they baked."