Thursday, December 8, 2011

80--- Roasted Curried Chickpeas

Who knew that you could toss garbanzo beans with a little olive oil and your favorite spices and you would get such a tasty, gluten-free, high fiber and filling snack?

Make your own spice combo and give these babies a try!  They are a lovely party snack, and also a terrific gift!

Roasted Curried Chickpeas
Serves 5-6

1 can chickpeas (garbanzo beans), drained, rinsed, and dried (lay out on a paper towel to dry)
2 tsp olive oil
1 1/2 tsp yellow curry powder, divided
1/4 tsp garam masala
1/2 tsp salt, divided
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp ground ginger

Preheat oven to 400 degrees.  Make sure that chickpeas are completely dried, then place into a mixing bowl.  Add olive oil, 1 tsp curry powder, garam masala, 1/4 tsp salt, garlic powder, paprika, and ground ginger.

Line a baking sheet with aluminum foil (for easy clean-up) and spray lightly with olive oil spray.  Spread chickpeas evenly onto foil.  Bake for 30-45 minutes, turning peas halfway through cooking (those closest to the edge of the pan will cook fastest).  Remove from oven with chickpeas are crispy and lightly browned.  Sprinkle with remaining 1/2 tsp curry powder and 1/4 tsp salt.  Allow to cool prior to serving.

Store in an airtight container.

Nutrition Info per ~1/4 cup: 119 calories, 2.5 g fat, 4 g protein, 16 g carbohydrates, 4 g fiber

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