Tandoori Roasted Chickpeas
Tandoori roasted chickpeas are an easy healthy snack!
Servings: 6
Equipment
Ingredients
- 15 ounce canned 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
Instructions
- preheat 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. (Cover loosely with foil if this happens.)
- Let the beans cool slightly on the pan, and then serve up while they are warm.
Notes
If you want to make more, use another baking pan for the second batch or bake one batch after the other. If you crowd your pan the beans will steam and not crisp up.
Nutrition
Calories: 105 kcal · Carbohydrates: 10 g · Protein: 4 g · Fat: 6 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Sodium: 296 mg · Potassium: 111 mg · Fiber: 3 g · Sugar: 0.04 g · Vitamin A: 48 IU · Vitamin C: 1 mg · Calcium: 26 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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