Soooo…when you don’t wear your glasses when you are cooking and you pick up the wrong can out of the cupboard, open it, what do you do?
While making some chili the other day, I wanted to add in some lentils and quickly grabbed a can that I assumed was lentils and once opened, found them to be more chickpeas. Since I had already put them into my chili, I was just going to put them into a plastic container and put them into the fridge, but then I thought…hey…why not just roast ’em!
Super easy recipe and a nice addition to the chili or just as a snack on their own.
- 1 can of chickpeas, rinsed and drained
- 1 tbsp of olive oil (enough to coat the chickpeas)
- 1 tbsp of curry powder
- 1 tsp of cumin
- 1 or 2 shakes of salt
- Preheat oven to 375F
- Line your baking pan with parchment
- Rinse and drain the chickpeas
- Put them into a large bowl and add the oil. Shake to coat the chickpeas.
- Put in the curry powder and cumin and salt, shake again to coat.
- Put the chickpeas on the pan with the parchment and spread them out.
- Bake for a total of 40-50 minutes but I made sure to stir them every 10 minutes. Bake until crunchy. If they aren’t baked enough they will be mushy so don’t be afraid that they are in a while.
- Store in an air tight container and use on their own or as a garnish.