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Basic curried roast chickpeas

Basic curried roast chickpeas

Name: Basic curried roast chickpeas
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 2 x 400g cans chickpeas; 1½ tbsp rapeseed oil; 1 tsp caraway seeds; 1 tsp mustard seeds; 1 tbsp curry powder

Sophie Godwin – Cookery writer

A star rating of 4 out of 5.1 ratingRate

1 comment

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Preparation and cooking time
- Prep:5 mins
- Cook:20 mins
Easy
Serves 4

Avoid the 3pm sugar crash with these healthy curried roast chickpeas that make a perfect snack. You can use the recipe as a base to make other snacks too

Gluten-free
Healthy
Vegan
Vegetarian

Skip to ingredients

Showing items 1 to 3 of 3

Curry leaf popcorn

A star rating of 3 out of 5.2 ratings

Rustle up this healthy curry leaf popcorn the next time you have a snack attack. The recipe uses our curried chickpeas recipe, which you could make ahead

Chickpea Bombay-style mix

A star rating of 5 out of 5.3 ratings

Make this healthy, gluten-free Bombay mix the next time you crave a snack. The recipe uses our curried chickpeas recipe, which you could make ahead

Curried hummus

A star rating of 5 out of 5.1 rating

Try this moreish curried hummus as an alternative to sugar-laden snacks in the afternoon. The recipe uses our curried chickpeas, which you could make ahead

2 x 400g cans chickpeas
1½ tbsp rapeseed oil
1 tsp caraway seeds
1 tsp mustard seeds
1 tbsp curry powder

Nutrition: Per serving

kcal200
fat8g
saturates1g
carbs19g
sugars1g
fibre7g
protein9g
salt0g

Method

step 1
Heat oven to 200C/180C fan/gas 6. Drain the chickpeas and pat with a tea towel to remove as much moisture as possible. Tip them onto a roasting tray, toss with the oil, seeds and seasoning and roast for 20 mins until golden brown. Toss in the curry powder and enjoy.
Use the recipe as a base to make:
Curry leaf popcorn
Chickpea Bombay mix
Curried hummus

Recipe from Good Food magazine, May 2018

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Overall rating

A star rating of 4 out of 5.1 rating

ify00

6 years ago

A star rating of 4 out of 5.

Tasty recipe. I used garam masala instead of curry powder and kept them in for an extra 10 minutes so they crisped up. Went great has a crunchy toppings to my aubergine curry.