Curry Spiced Chickpeas

Last week was an exciting week around here. My youngest graduated from preschool, which caused all sorts of mushy feelings within me.  Seeing him in his little graduation hat solidified that we are preparing for a different stage in life: both children in school full time. Since staying home with the kids these last 5 years, I knew that once they both hit school that I wanted to go back to work. As of last week, this idea has become a reality. I officially have a job again! (I know I know- I have done plenty of “work” these last 5 years). Starting in the fall, I will be working as a preschool teacher at the same preschool that Kai just graduated from. I’m so excited, nervous, and a bit shocked at how quickly it all came together.



In the spirit of change, I thought I would change up my can of chickpeas and try roasting them. I tried it once before with lackluster results, but I thought I would give it another whirl. I saw this recipe in the Sprouted Kitchen cookbook, lent to me by a dear friend. I loved the curry and ginger combination and taking the skin off the chickpeas made them roast crisper in my opinion, but feel free to leave them on if you would like.


I didn’t realize chickpeas had skins until I recently read it in David Lebovitz’s new book “My Paris Kitchen: Recipes and Stories”. I definitely found my zen moment gently removing the papery skins from each and every legume so I would definitely recommend. I will be making this one again for sure.

Hope you enjoy it as much as I did!



Curry Spiced Chickpeas

This recipe is barely adapted from Sara Forte’s cookbook “The Sprouted Kitchen”. Her recipe makes double the amount, but since they are best the same day or so, I felt like 1/2 was sufficient. I loved the warm smell of the chickpeas’ baking and found this snack irresistible when paired with dried cranberries.


  • 1 15-oz can chickpeas
  • 1 tablespoon olive oil
  • 1 teaspoon curry powder
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon ginger
  • 1/2 teaspoon kosher salt
  • 1/4 cup dried unsweetened cranberries – for serving if desired

Preheat oven to 450 degrees.

Rinse and drain chickpeas. Lay out on a towel and gently dry and remove skins. Line a baking sheet with parchment paper. In a medium bowl, combine the remaining ingredients, except the dried cranberrries, and mix until smooth. Pour chickpeas in the bowl and gently stir to coat. Transfer chickpeas to the baking sheet and roast for 40-45 minutes, stirring every 10 minutes. chickpeas are done when crunchy all the way through and golden brown.

Cool in pan, mix with dried cranberries, if desired, and store in an air tight container for up to two days.

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