Friday, February 8, 2008

Roasted Curry Chickpeas

In the past year I've become obsessed with roasting vegetables. Growing up my family ate mostly steamed, boiled, or raw veggies, so I didn't discover the fabulous flavors of roasted vegetables until more recently. Nowadays I roast broccoli, cauliflower, carrots, squash, brussels sprouts, potatoes... yum!

Yesterday I stumbled across a recipe for curry roasted chickpeas. I had the ingredients on hand and it seemed like a healthy and tasty thing to have for lunch (along with some grapes and baby carrots), so I made the chickpeas right away. They were delicious!

I modified the recipe slightly - I didn't heat the ingredients in a skillet first; I just tossed everything together in a bowl and then spread the chickpeas out on a foil-lined baking sheet. I used a little more curry powder than called for, and I roasted the chickpeas for more like 40 minutes rather than 30. In the end they were crunchy and spicy on the outside, and a bit soft on the inside.

The blog where I found the recipe, Words to Eat By, seems to have a wealth of tasty recipes, many of them quite healthy. I'm looking forward to trying many more recipes.

By the way, if you want to try roasted potatoes the way I like them, just dice a potato (or more if you're cooking for a family), toss the cubes in a bowl with some olive oil, dijon mustard, cumin, paprika, and a dash of cayenne pepper (all to taste), and stir to coat the potato pieces. Roast the potatoes on a baking sheet at about 400 degrees until the potatoes are brown and crispy. Enjoy!


  1. We love roasting veggies too - it is definitely our favorite way of serving them. We had roasted cauliflower tonight, as a matter of fact! Thanks for the recipe, that looks intriguing. I'll have to give it a try.

  2. I've been experimenting with making curry-like mixes, usually an equal combination of coriander, paprika, and cumin (except Matt and I LOVE cumin and sometimes go overboard), plus a little bit of cinnamon. Add that to meat/veggies, top with parsley and roasted pine nuts (or put the last two in couscous). Find a way to fit in lemon zest/juice somewhere in there, and yum. I think I'll add chickpeas tonight...