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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 82.7
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 179.8 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.2 g

View full nutritional breakdown of Curried Baked Chickpeas calories by ingredient
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Curried Baked Chickpeas

Submitted by: JONWES
Curried Baked Chickpeas

Introduction

This is a delicious snack packed with all the health benefits of chickpeas. I've taken a base of curry powder and amped up some of my favorite flavors from it by adding more of them. This is about medium spicy. Add more or less cayenne pepper for your own taste. You can eliminate some sodium by making your own curry powder and eliminate some of the fat by skipping the sesame seeds (but they add to the crunch.) This is a delicious snack packed with all the health benefits of chickpeas. I've taken a base of curry powder and amped up some of my favorite flavors from it by adding more of them. This is about medium spicy. Add more or less cayenne pepper for your own taste. You can eliminate some sodium by making your own curry powder and eliminate some of the fat by skipping the sesame seeds (but they add to the crunch.)
Number of Servings: 8

Ingredients

    1 16 oz. can garbanzo beans (chickpeas)
    1 tsp Tumeric
    1 tsp Curry Powder
    1/4 tsp cinnamon, ground
    1 tsp ground cumin
    1 tsp garlic powder
    1/2 tsp cayenne pepper
    1/4 tsp white pepper
    1/2 Tbsp sesame seeds
    2 tsp olive oil

Directions

Preheat oven to 200 Degrees. Drain and rinse chickpeas. Lay on a kitchen towel and gently pat dry. Place chickpeas on parchment paper or non-stick tin foil-covered baking sheet. Bake for 10 minutes - this is to dry out the chickpeas at a lower temperature.

As these bake, mix all spices and sesame seeds with the olive oil.

Take chickpeas out of oven and let them cool thoroughly. Increase temperature of oven to 400 Degrees.

Once chickpeas are cool, coat and toss chickpeas with spice/olive oil mixture. Spread chickpeas onto the same baking sheet. Bake for 15 minutes more, shaking the pan half way through to turn chickpeas. Chickpeas should be golden brown on the outside - crunchy outside and creamy in the middle. Adjust cooking time if chickpeas are still mushy on the outside. Make sure chickpeas are spread evenly over baking sheet. Turn off oven and leave chickpeas in an additional 5 minutes as oven cools.

Makes 8 1/4 cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user JONWES.






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