Curry-spiced Roasted Chickpeas

Here is a Jack snack. He was so anxious for these to come out of the oven. And he had to wait for awhile because they took over an hour. But that hour was crucial for a crunchy success. These are an ideal snack for your children or yourself. Chickpeas are a great source of protein. They contain a decent amount of fiber as well. When using this spice mix, you will find it a pleasure to load up on protein and fiber and so will your family.



2 15 oz cans chickpeas
3 tsp curry powder
1 tsp garam masala
3/4 tsp kosher salt
3/4 tsp ground ginger
1/2 tsp turmeric
1/4 tsp cinnamon
1/4 tsp allspice

Set oven to 325 degrees. Drain and rinse chickpeas well. Spread onto a towel in a single layer and let them dry for 10 minutes.

In a small bowl, combine all spices and mix well. Spray a baking sheet with non-stick spray and add dry chickpeas. Evenly sprinkle spice mixture over the chickpeas. Gently roll your hands over the chickpeas to evenly coat them with spices. Spread into a single layer and bake for 1 hour and 15 minutes, until chickpeas are smaller in size and crunchy. Let cool for 10 minutes and transfer to an airtight container.

Yields about 4 cups roasted chickpeas.

THIS WEEK HAS BEEN CONGENITAL HEART DEFECT AWARENESS WEEK. IN HONOR OF THAT, MY COUSIN LINDSAY HAS BEEN WRITING HER DAUGHTER MARIN'S STORY AND HAS UNPRIVATIZED HER BLOG SO YOU CAN READ IT. PLEASE DO. CLICK HERE FOR A LINK.