A delicious blend of curry spices in coconut oil. These roasted curry chickpeas are the perfect snack!
Vegan, Vegetarian, Plant-Based, Dairy-Free, Gluten-Free
Total time: 45 minutes
Serves: 1-2 people
I should mention, all of the spices are already in dry mixture form
1/2 tsp. turmeric
1-1/4 cup chickpeas (already cooked or from the can, not in raw bean form)
1/4 tsp. cumin
1/4 tsp. coriander seed
1/4 tsp. black pepper
1/8 tsp. pink himalayan salt
1 tbsp. coconut oil (in liquid form, not solid)
Total roasting time: 40 minutes approx.
Step 1: Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Do not use wax paper, it can catch on fire!
Step 2: Prepare your dry spice mixture by combining all of your spices in a bowl and mixing well. Combine your liquidized coconut oil with your chickpeas, then add your dry spice mixture slowly, making sure to mix the coconut oil and spices well into the chickpeas so each bean is evenly coated.
Step 3: Next, place your chickpeas on your baking sheet lined with parchment paper, making sure that all chickpeas are evenly spread out.
Step 4: Finally, pop your chickpeas into the oven for 40 minutes! I would recommend checking your chickpeas at the 20 minute mark, at this point you can even stir them around a bit.
That’s it! These roasted curry chickpeas are THAT easy to make!