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 paprika
- 1 tablespoon lemon juice
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Step 2: Thoroughly dry the chickpeas. This is key for achieving maximum crispiness. You can pat them dry with paper towels, or even let them sit out for a bit to air dry slightly.
- Step 3: In a medium bowl, toss the dried chickpeas with olive oil, curry powder, garlic powder, salt, pepper, and paprika until evenly coated.
- Step 4: Spread the chickpeas in a single layer on the prepared baking sheet. Avoid overcrowding for even roasting.
- Step 5: Roast for 15-20 minutes, or until the chickpeas are golden brown and crispy, stirring halfway through to ensure even cooking. Keep a close eye on them to prevent burning.
- Step 6: Remove from the oven and immediately toss with lemon juice. Let cool slightly before serving. Enjoy!
Notes
- Store cooled chickpeas in an airtight container at room temperature for up to 3 days, though they're best enjoyed fresh.
- To revive slightly softened chickpeas, reheat them in a dry skillet over medium heat for a few minutes until crispy again.
- Sprinkle these flavorful chickpeas over salads or grain bowls for a boost of protein and spice.
- For an even more intense curry flavor, try toasting your curry powder in a dry pan for a minute before adding it to the chickpeas.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American