Ingredients
Scale
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon turmeric
- 1/4 teaspoon chili powder (optional)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Step 2: Thoroughly dry the chickpeas. Pat them dry with paper towels to remove as much moisture as possible. This helps them get crispy.
- Step 3: In a medium bowl, toss the dried chickpeas with olive oil, curry powder, garlic powder, salt, pepper, turmeric, and chili powder (if using). Ensure all the chickpeas are evenly coated with the spices.
- Step 4: Spread the chickpeas in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the chickpeas instead of roasting them.
- Step 5: Roast for 20-25 minutes, or until the chickpeas are golden brown and crispy. Shake the pan halfway through to ensure even cooking.
- Step 6: Remove from the oven and let cool slightly before serving. The chickpeas will crisp up even more as they cool. Enjoy immediately!
Notes
- Store cooled chickpeas in an airtight container at room temperature for up to 3 days, though they're best enjoyed fresh.
- Reheat slightly softened chickpeas in a 350°F oven or air fryer for a few minutes to restore their crispness.
- Sprinkle these irresistible roasted chickpeas over salads or grain bowls for a flavorful and crunchy protein boost.
- For extra crispy chickpeas, remove any loose skins after drying them thoroughly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American