This is undoubtedly one of my favorite recipes of recent. After all it has maple syrup and cinnamon—what’s not to love? And I loved the way the chickpeas tasted after they had been roasted, which made me want to try more variations.
Rather than go the sweet route(since I could eat sweets all day), I wanted a savory recipe that would be just as delicious but slightly less addicting. I love the combination of maple syrup and curry in this squash recipe so it seemed like a great way to start. The maple syrup doesn’t actually make these all that sweet; rather, it intensifies the spiciness of the curry and balances its saltiness for an intense flavor combination.
Different curry spice blends have different ingredients. If you’re opposed to spiciness, look for a mild-flavored blend. Additionally, if yours is salt-free, add 1/2 teaspoon salt to the recipe.
Curry Roasted Chickpeas
Prep time: 5 minutes
Cook time: 50 minutes
- 1 15-ounce can chickpeas, drained
- 1 Tablespoon maple syrup
- 2 teaspoons olive oil
- 3/4 teaspoon Indian curry spice blend
- Preheat your oven to 375 degrees.
- Toss all of the ingredients together in a large bowl.
- Lay out the chickpeas in a single layer on a baking tray and roast for 50 minutes or until nutty and crispy, shaking the pan halfway through.
- Serve hot or at room temperature. Keep leftovers in the refrigerator.
You can eat these on a salad or as a side dish or just on their own as a savory snack. Roasting the chickpeas makes them crispy, crunchy, and addicting.