Roasted Curried Chickpeas with Rosemary and Thyme – Phase 3

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Ingredients

  • 2 15-ounce cans chickpeas, rinsed, drained and dried well
  • 1 tablespoon freshly-grated lemon zest
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 2 teaspoons paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon curry powder
  • 3/4 teaspoon kosher salt
  • 3 tablespoons olive oil

Directions

  1. Preheat your oven to 425°F.
  2. Place the well-dried chickpeas to a rimmed baking sheet and roast them for 10 minutes. Then take the pan from oven and using a spatula, loosen up the chickpeas that stick to the bottom of the pan. Put the pan back to the oven and roast for additional 10 minutes until chickpeas are crisp.
  3. Check the chickpeas if they’re ready by pressing with your finger. The chickpeas should be crisp on the outside while soft in the inside.
  4. Mix the paprika, olive oil, cumin, curry powder, salt, rosemary, thyme and lemon zest in a medium-sized bowl. Add the roasted chickpeas to the bowl and toss them carefully until the chickpeas are well coated. Place the chickpeas to the baking sheet and roast for additional 4-5 minutes. After taking out of the over, allow 2-3 minutes to cool off. Serve warm.

Serves 3 1/2 cups

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