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!