Best Roasted Curry Chickpeas Recipes

ROASTED CURRY CHICKPEAS

Roasted Curry Chickpeas image

We coated chickpeas with simple seasonings to make a low-fat snacking sensation. This chickpea recipe rivals calorie-laden varieties sold in stores. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Snacks

Time 30m

Yield 1 cup.

Number Of Ingredients 6

Ingredients

1 can (15 ounces) chickpeas or garbanzo beans
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons curry powder
1/2 teaspoon crushed red pepper flakes

Steps:

Rinse and drain chickpeas; place on paper towels and pat dry. Place in a greased 15x10x1-in. baking pan; drizzle with oil and sprinkle with seasonings. Toss to coat. Bake at 450° until crispy and golden brown, 25-30 minutes.

Nutrition Facts : Calories 162 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 728mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.

CRISPY CURRY-ROASTED CHICKPEAS

Crispy Curry-Roasted Chickpeas image

These spicy and crunchy chickpeas make a crowd-pleasing snack to serve with cocktails.

Provided by Anna Stockwell

Yield Serves 6

Number Of Ingredients 4

Ingredients

2 (15-ounce) cans chickpeas, drained, rinsed, patted dry
2 tablespoons olive oil
2 teaspoons curry powder
1 teaspoon kosher salt

Steps:

Preheat oven to 425°F. Toss chickpeas with oil, curry powder, and salt on a rimmed baking sheet until coated. Spread in an even layer and bake until crisp and golden brown, 35-40 minutes.

CURRY-ROASTED BUTTERNUT SQUASH AND CHICKPEAS

CURRY-ROASTED BUTTERNUT SQUASH AND CHICKPEAS image

Categories Vegetable

Yield 12

Number Of Ingredients 9

Ingredients

2 large butternut squash (5 1/2 pounds)-peeled, seeded and cut into 1-inch dice
One 19-ounce can chickpeas- drained, rinsed and dried
1/4 cup extra-virgin olive oil
1 tablespoon mild curry powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
3 cups plain whole-milk yogurt
3/4 cup finely chopped cilantro
3 tablespoons fresh lemon juice

Steps:

Preheat the oven to 375°. In a large bowl, toss the butternut squash with the chickpeas, olive oil, curry and cayenne and season with salt and pepper. Spread the squash cubes on a large rimmed baking sheet and roast for 1 hour, or until tender. Meanwhile, in a medium bowl, stir the yogurt with the cilantro and lemon juice and season with salt and pepper. Spoon the roasted butternut squash and chickpeas onto a platter and drizzle with 1/2 cup of the yogurt sauce. Serve the remaining yogurt sauce on the side. NOTES The cilantro-yogurt sauce is also an excellent accompaniment to the Indian-Spiced Turkey Breast and the Fragrant Cauliflower in Tomato Sauce.

CURRY-ROASTED BUTTERNUT SQUASH AND CHICKPEAS

Curry-Roasted Butternut Squash and Chickpeas image

This Indian twist on the traditional Thanksgiving dish of roasted butternut squash is supereasy: After tossing the squash and chickpeas with curry and cayenne, Melissa Rubel Jacobson roasts them, then drizzles the dish with a cooling cilantro-spiked yogurt sauce.

Provided by @MakeItYours

Number Of Ingredients 9

Ingredients

2 large butternut squash (5 1/2 pounds)-peeled, seeded and cut into 1-inch dice
One 19-ounce can chickpeas-drained, rinsed and dried
1/4 cup extra-virgin olive oil
1 tablespoon mild curry powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
3 cups plain whole-milk yogurt
3/4 cup finely chopped cilantro
3 tablespoons fresh lemon juice

Steps:

Preheat the oven to 375°. In a large bowl, toss the butternut squash with the chickpeas, olive oil, curry and cayenne and season with salt and pepper. Spread the squash cubes and chick peas on a large rimmed baking sheet and roast for 1 hour, or until tender.
Meanwhile, in a medium bowl, stir the yogurt with the cilantro and lemon juice and season with salt and pepper.
Spoon the roasted butternut squash and chickpeas onto a platter and drizzle with 1/2 cup of the yogurt sauce. Serve the remaining yogurt sauce on the side.