Snack: Crispy Curry-Roasted Chickpeas
Recipe by Anna Stockwell These spicy and crunchy chickpeas make a crowd-pleasing snack to serve with cocktials.
Ingredients
2 (15-ounce) cans chickpeas, drained, rinsed, patted dry
2 tablespoons olive oil
2 teaspoons curry powder
1 teaspoon kosher salt
Instructions
Preheat oven to 425 °F. Toss chickpeas with oil, curry powder, and salt on a rimmed baking sheet until coated. Spread in an even layer and bake until crisp and golden brown, 35 –40 minutes.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
