Tandoori Roasted Chickpeas are an easy high protein appetizer or snack ~ once you start popping these little guys you won’t be able to stop!
I’ve got a great little last minute idea for you today — it will keep everybody happy and snacking this week whether they’re waiting for the holiday dinner to cook, or the New Year’s Eve ball to drop. Tandoori Roasted Chickpeas are crunchy, full of bold flavor, and good for you! All you need is a can of chickpeas, some olive oil and a few spices.
I’ve made these many times, using both dried and canned beans, and the easy method wins. I don’t notice any difference, and with the canned, you can them anytime you need a quick appetizer. You need to drain and rinse the beans, and then lay them out on paper towels or a clean kitchen cloth so they get nice and dry. The beans crisp in the oven as they lose their moisture, so you’ll want them dry to begin with.
There are so many ways to spice these, you can almost pick one at random…chili pepper and lemon, rosemary and sea salt, za’atar, or my Indian inspired flavors. I mix my seasonings with the beans before baking, but you can also bake them first and then toss them in their seasonings afterwards. That way you can play with ingredients that would burn in the oven, like asiago or Parmesan cheese, fresh herbs, or garlic.
Instead of a bowl of nuts, try these this week, they’ll be a hit! Depending on how long you roast them, they will either be crisp/chewy, or totally crisp. I think they are best hot out of the oven, but you can refresh them in a 350F oven if you need to.
Tandoori Roasted Chickpeas
- 1 15 ounce can chickpeas
- 2 Tbsp olive oil
- 1 tsp curry power
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/4 tsp red pepper flakes
- 1/4 tsp yellow mustard seeds
- 1/4 tsp coriander seeds
- 1/4 - 1/2 tsp salt to taste
- Set oven to 400F
- Drain and rinse the chickpeas well. Lay them out on a clean kitchen towel or paper towels to dry.
- Toss with the rest of the ingredients and spread out on a baking sheet.
- Bake the chickpeas for about 30-35 minutes, stirring, or shaking the pan several times during the baking. Be careful, occasionally the beans can spit and even explode as they cook.
- Let the beans cool slightly on the pan, and then serve up while they are warm.
I wish all of you a wonderful week, and thank you so much for your support and companionship this year. I so appreciate your taking time out of your day to visit and to comment. The blog has grown tremendously in 2014 and I expect the same for 2015, but none of it could be done without you. Thank you, thank you, thank you!
I’ll be in and out sporadically through the rest of December, and back in full swing in January. My two daughters are home, and I’ll be cooking up a storm, just not with my camera in hand. I am so looking forward to getting into fresh healthy food in a week or so, I hope you are too!