Hello from sunny Los Angeles! I’m continuing my pantry pandemic cooking this month. Everyone is making the most delicious looking sourdough bread but I cannot find baker’s yeast anywhere! So I have been buying this amazing sourdough from a local store instead. I haven’t been grocery shopping as much lately because it takes a lot of planning these days. Unpacking groceries has become my number one most dreaded task! I have been allowing my food to sit for a few days instead of wiping it all down. All of the experts seem to think groceries are pretty low risk as far as spreading Covid-19 and skipping the wiping down part saves a lot of time. I’ve been trying to use my pantry items in creative ways. I love chickpeas and have honestly never met anyone who doesn’t. Chickpeas are super nutritious and contain lots of fiber and also a good amount of protein. They’re great in stews and also in Indian food. I wanted to use them as a flavorful topping to make quick and easy meals like toast and salad. I added traditional Indian spices including turmeric. All of these spices are easy to find in any grocery store. It’s a forgiving recipe so no worries if you are missing a few of the spices.
This is a really simple and easy recipe. Just toss all of the ingredients in a bowl and bake! These chickpeas are full of flavor – they come out crispy, spicy, tangy, and salty. They’re crunchiest right after cooking but have a little chewiness in the center. Eat them right away or they will end up soft. I could seriously eat the entire bowl as a snack but decided to put them on avocado toast for a delicious brunch instead. There’s nothing more comforting than crispy chickpeas and avocado on toasted sourdough. They also pair well with white wine such as sauvignon blanc or rose for an early evening aperitivo. They are amazing on a kale Caesar salad. However you decide to enjoy them, they are quite tasty! Try not to skimp on the oil or they will not crisp up as much. Since this recipe is baked, it’s still a lot healthier than deep frying. Try to spread them out as much as you can on the baking sheet – this allows them to get crispier as well. If you make this recipe let me know how it turns out! Don’t forget to tag @thefriendlyepicurean on Instagram, Facebook, and Twitter or pin this recipe of Pinterest. Until next time, stay safe and keep cooking!
Crispy Curried Chickpeas
Ingredients
- 1 (15) oz can of chickpeas, drained and rinsed and patted dry
- 1 tbs fresh lemon juice
- 1 tbs olive oil
- olive oil spray
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/4 tsp turmeric
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
Directions
Preheat oven to 375F. Spray baking sheet with olive oil spray and set aside. In a large bowl, combine chickpeas with the rest of the ingredients. Spread evenly on baking sheet and bake for 35 minutes or until golden brown. Shake the baking sheet half way through the baking time for more even cooking. Allow chickpeas to cool for about 20 minutes before eating. Add more salt to taste. Serve alone as a snack or use a topping for salads, toasts, or soup. Consume within 1-2 days as they will become soft.
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