• 2 x 400g cans chickpeas
  • 1½ tbsp rapeseed oil
  • 1 tsp caraway seeds
  • 1 tsp mustard seeds
  • 1 tbsp curry powder


  • 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

Recipe from Good Food magazine, May 2018

Goes well with


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