Curried Roast Chickpeas

by Lareib


Cooking time: 45 mins

Crisp, crunchy and spicy, these curried roast chickpeas are a delicious vegan snack. Food blogger Jemma Andrew-Adiamah this recipe as a healthier alternative to crisps. If you fancy a drink with your chickpeas the spicy flavour will pair perfectly with a glass of Peuceta Primitivo.

Ingredients: (For 4 servings)

  • 2 tins chickpeasdrained and rinsed
  • 2 tbsp rapeseed oil
  • 3 tsp curry powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp sea salt
  • 1 tsp black pepperfreshly ground


1. Preheat the oven to 200ºC/180ºC fan/gas mark 6.

2. Pour the drained chickpeas into a clean tea towel and dry off any remaining residue, removing any skins that may have come loose.

3. Transfer the chickpeas to a non-stick baking tray and toss in the oil to coat. Bake for 35 - 40 minutes, until golden brown and crisp.

4. Once cooked, pour the chickpeas into a bowl and add the spices, salt and pepper. Mix well, ensuring all the chickpeas are evenly coated.  

5. Allow to cool before eating.