Curry Roasted Chickpeas

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

Ingredients:

• 1 15-ounce can chickpeas, drained
• 1 Tablespoon maple syrup
• 2 teaspoons olive oil
• 3/4 teaspoon Indian curry spice blend

Method:

1. Preheat your oven to 375 degrees.
2. Toss all of the ingredients together in a large bowl.
3. 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.
4. 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.