Basic curried roast chickpeas

Basic curried roast chickpeas

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(1 ratings)

Prep: 5 mins Cook: 20 mins


Serves 4

Avoid the 3pm sugar crash with these healthy curried roast chickpeas that make a perfect snack. You can use the recipe as a base to make other snacks too

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal200
  • fat8g
  • saturates1g
  • carbs19g
  • sugars1g
  • fibre7g
  • protein9g
  • salt0g
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  • 2 x 400g cans chickpeas
  • 1½ tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 tsp caraway seeds
  • 1 tsp mustard seeds
  • 1 tbsp curry powder


  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

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Comments, questions and tips

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8th Aug, 2018
Tasty recipe. I used garam masala instead of curry powder and kept them in for an extra 10 minutes so they crisped up. Went great has a crunchy toppings to my aubergine curry.
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