Wednesday, September 19, 2012

Curry Crunch Chickpeas

lately i've been on the hunt for healthy snacks i can munch during my prized quiet "exercise hour"  in the afternoon. (okay... i'm not really working out, i'm couching-it watching man vs wild) well, thanks to pinterest, there are a lot of fresh ideas out there like this one: roasting chickpeas.
i'll admit, these didn't sound much good to me, but i went ahead and made them today, and i'm quite happy to report that not only were they super easy to make, but they were delightfully flavorful and satisfyingly crunchy. and hey! they're high in fiber and have some good protein to grow those muscles i'm working on. (yeah, right.) if you don't like curry or spicy, there are a lot of other variations out there that are worth a try, or you could make up your own version! i plan to test out chili lime and tex-mex next, but this flavor below will definately be made again. hope y'all like 'em!
Curry Roasted Chickpeas
Curry Roasted Chickpeas Using Canned Beans
(adapted from here)
Preparation time: 5 minute(s) | Cooking time: 50 minute(s)
Makes 6 servings.
1 can chickpeas, drained and rinsed
1 tsp olive oil
1 teaspoon curry powder
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/2 teaspoon salt (optional)

Preheat oven to 400F. Combine all ingredients in a mixing bowl and mix well. Cover a baking sheet with parchment paper or foil and spread chickpeas out in a single layer. Bake, stirring every 15 minutes, until golden and crunchy (Test for crunchiness. They shouldn't feel stale in your mouth. Tf they do, add 5min more until they're right.). About 50 minutes worked for mine. Cool completely before serving.
Per serving: 3g Protein; 3g Fiber.
if y'all decide to go ahead and make 'em, let me know how ya like 'em! maybe i'll even send ya a baked chickpea veteran t-shirt? perhaps "bean there, done that" across the front? (i apologize for that.)