Eosinophilic Esophagitis Friendly Vegan Easy Curry Roasted Chickpeas
Total time45 min
Prep time10 min
Cook time35 min
4.9(13)
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 ½ tsp curry powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp turmeric
- ¼ tsp cayenne pepper (optional)
- ¾ tsp fine salt
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the drained chickpeas on a clean kitchen towel or several layers of paper towels and pat them thoroughly dry, then let them air-dry for 5 minutes — the drier they are, the crispier they will roast.
- 2
Transfer the dried chickpeas to a large mixing bowl. Add the olive oil, curry powder, cumin, smoked paprika, turmeric, cayenne (if using), and salt. Toss until every chickpea is evenly coated.
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