Dry Roasted Curry Chickpeas
INGREDIENTS:
1 (15oz) can of chickpeas, drained and shelled
olive oil spray
1/2 tsp garlic salt
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp curry powder (Madras, Maharajah, or Vindaloo)
1/2 tsp onion powder
1/2 tsp ground coriander
DIRECTIONS:
Preheat oven to 425 degrees F
Drain chickpeas in colander and rinse with cold water, removing any loose shells.
Let drain in colander, then arrange them on several layers of paper towels, and let them dry completely (for about an hour)
Prepare a parchment lined baking sheet and spread the dried chickpeas in a single layer. Spray lightly with olive oil and roast in the oven for about 30 minutes. Shake pan every 10 minutes to avoid burning.
Combine garlic salt, cayenne pepper, cumin, smoked paprika, curry powder, onion powder, coriander together in a mixing bowl and set aside.
After 30 minutes, remove the chickpeas from the oven
Pour chickpeas into the mixing bowl with spices and toss the bowl so all of the chickpeas have been covered in spice.
Spread chickpeas back on baking sheet and let them cool and come to room temperature before serving.
The dry roasted curry chickpeas will last 4-5 days.
Things you'll need for this recipe...
Made from dried and ground red chili peppers. Adds a sweet heat to soups, braises, and spice mixes.
Ground coriander seeds adds an earthy, lemony flavor. Used in many Mexican and Indian dishes.
Ground coriander seeds adds an earthy, lemony flavor. Used in many Mexican and Indian dishes.
Smoky and earthy. Used in a lot of Southwestern U.S. and Mexican cuisine, as well as North African, Middle Eastern, and Indian.
A distinctive, warm, powerful and rich curry powder. A blend of coriander, fenugreek, cumin, fennel, allspice, cinnamon, cardamom, ginger, cloves, turmeric and garlic.
A sweet, mild, rich, and aromatic curry powder. A blend of coriander, fenugreek, cumin, fennel, allspice, cinnamon, cardamom, ginger, cloves, turmeric, red pepper, black pepper, garlic and saffron.
A hot, powerful and intense curry powder. A blending of coriander, cumin, red pepper, black pepper, cinnamon, cloves and turmeric.
Garlic powder blended with fine grain salt is made from dehydrated garlic cloves and can be used to give dishes a sweeter, softer salty, garlic flavor.
Strong and intense onion flavor. Pungent, sharp and savory. Perfect for sauces, soups, seasoning rubs, roasts, chicken, fish pork and vegetable dishes.
Sweet and pungent. Great in baked goods, but also adds a warm note to savory dishes.
Peppers dried and smoked prior to dehydration, then ground. Adds a smoky sweet note and a red color. Used in stews and spice blends. There is also a spicy version labeled hot paprika.
Made from dried and ground red chili peppers. Adds a sweet heat to soups, braises, and spice mixes.