Curry leaf popcorn
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
Basic curried roast chickpeas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 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
