Smoky Curry Roasted Chickpeas

These crunchy little bites are perfect for snacking, or topping your salad, veggie bowl, or potato. They're as simple as opening a can, seasoning, and baking! Save the liquid (called aquafaba) when draining for use in one of these delicious recipes!

Ingredients:

1 can chickpeas (garbanzo beans)

1 tsp avocado or olive oil

1/2 tsp salt

1/2 tsp smoked paprika

1 tsp curry powder

Directions

Preheat oven to 375 degrees and line a sheet pan with parchment paper. Drain and rinse chickpeas. Dry them by laying them on a clean dish towel, covering with another towel, and gently drying. This may cause the skins of the beans to separate from the beans, just remove any that come off and discard. Place chickpeas in a bowl, add oil. and stir to coat. Sprinkle on salt, paprika, and curry powder, and stir to evenly coat chickpeas. Bake for 35-40 minutes, until just slightly darkening. They can quickly go from brown to burnt, so keep a watchful eye. Remove from oven, and allow to cool and continue to crisp up. If using while warm, add to your dish and enjoy. If storing for later, allow to cool completely, then store in a ziplock bag or small airtight container with a paper towel inside to keep them crisp.

If you make this and love it, don’t forget to share it on Instagram and tag me @theglowblueprint so I can see your versions!