Roasted Curry Chickpeas

During the week, I kind of live off of hummus and fresh veggies for lunches.  And ever since Alton Brown changed my chickpea cooking world, I’ve been making them this way ever since.  But, what usually happens is I have way too much hummus left at the end of the week.  And you know when beans go bad they go baadd and reek? Hummus is the same way.  When it’s done, you’ll know it when you first open the container.  Usually, it’ll last about a week.  And usually, I end up composting a lot of hummus every week because I just can’t eat it fast enough.  So, this weekend, while I was doing my normal hummus making for the week, I decided to cut down that hummus waste.


So at about the halfway mark of the crockpot chickpea cooking, I decided to take out half of the chickpeas.  They were about halfway cooked, which was perfect. I didn’t want them to be too done because they were about to go into the oven.


Super simple ingredients.  Olive oil, sea salt, and curry.


All mixed up and put into a large baking dish.  I’ve made these on baking pans before, but the cooking isn’t done very evenly and some always end up burned while others aren’t done.


The baking dish was perfect. It allowed for nice and even cooking.  After about 40-45 minutes in the oven at 375°, the chickpeas had finished cooking and they were wonderfully crisp and crunchy.


A delicious snack that wont go bad as quickly and that’s the perfect way to fulfill a salty crispy craving while being healthy and nutritious!

Curry Roasted Chickpea

  • Chickpeas (drained from a can or crockpot cooked)
  • Curry
  • Sea Salt
  • Olive oil

Pre-heat oven to 375°.

If cooking with a crockpot, remove chickpeas when they are halfway done at 2 hour mark.  Mix in bowl with olive oil (just enough to coat the chickpeas), curry, and salt, all to taste.  You’ll need a good amount of curry to pick up on the flavor. I used about a teaspoon worth and you could only kind of taste the curry flavor.

Pour chickpeas into a shallow baking dish and bake in oven for 40-45 minutes. Check the chickpeas at 20-25 minutes and give a stir for even roasting.

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