Curry Roasted Chickpeas

My body thrives on high amounts of protein, so I’m always looking for delicious sources to keep my taste buds satisfied.  Beans are always a great source of protein and healthy carbs to keep both energy and blood sugar levels stable. 

I love this simple recipe for roasted chickpeas as an anytime snack – they’re hearty, satisfying, and full of healthy vegetarian proteins!  Plus, they’re delicious and super easy to stash in a baggie and carry in my bag on busy days. 

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Curry Roasted Chickpeas

[ingredients]

  • 1 can [15 oz] chickpeas – washed + drained
  • 1 tsp coconut oil
  • 1 tsp curry powder
  • salt + pepper to taste

Preheat oven to 350 degrees.

Evenly coat the chickpeas with the rest of the ingredients.

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[you may want to do this in a bowl, but I’m obviously a bit lazy + don’t care for washing extra dishes]

Spread the chickpea mixture onto the baking sheet evenly.

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Bake for about 25 minutes, stirring every 10 minutes or so, until the chickpeas have dried out and browned. 

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Allow the chickpeas to cool before storing them in a container [this is important to keep them from getting soggy!].

Enjoy! 

Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!

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