These Ginger Curry Roasted Chickpeas are full of warm flavors, making them a perfect snack or appetizer for parties and game day.
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I have developed a recent obsession with roasted chickpeas, also called garbanzo beans. I am normally not a big snack person but I just LOVE the variety of flavors that can be used. These Ginger Curry Roasted Chickpeas have a strong, warm, spice forward flavor.
Ginger Curry Roasted Chickpeas are incredibly simple to make and a great entertaining recipe. I like to make them in advance and use them for a simple go-to appetizer for friends. This recipe has been one of the favorites so far because the flavor is so unique and bold. Find more of our roasted chickpea recipes here!
Can I use dried chickpeas/garbanzo beans?
I have not personally tried these with dried beans, but yes, you can. However! You need to cook them first. Do NOT make these with still-dried beans, they will be incredibly hard. You will need to soak the dried beans overnight and cook them before proceeding with the instructions below.
To make Ginger Curry Roasted Chickpeas first rinse and dry the garbanzo beans. Toss them with some oil and salt, and then roast them in the oven at 350F for 30-40 minutes. I prefer mine on the extra crunchy side, so I either leave them in longer or crank up the heat to 400F (just keep a close eye on them!). Let them hang out in the hot oven for 30 minutes to finish drying out. Toss them with the spices and just a little more oil so that the spice sticks, and that’s it! Because they are dry, they store exceptionally well. Just make sure that they are completely cool before storing or else the trapped heat can soften them again.
- Preheat oven to 350F.
- Drain and rinse the chickpeas. Place them between two clean towels or paper towels and gently pat dry, removing as much moisture as you can. (If you want to remove the skins, press more firmly to peel many of them off. Leaving the skin on will provide a little extra crunch and fiber - this is a preference decision).
- Toss the dried chickpeas with the oil and salt.
- Spread the chickpeas out on a silicon baking mat lined baking sheet (or spray tin foil with cooking spray).
- Bake for 35-40 minutes until the beans are starting to take on a little color and get dry. Turn off the oven and leave the beans in the oven to continue drying out to your desired crunchiness, checking every 10-15 minutes. (I like mine crunchy and leave them in for 30-40 minutes post-baking).
- Put the cooked chickpeas in a small bowl. If dry, add just a touch of oil. Add the curry, ginger, and parsley and toss to coat. Adjust seasoning as desired with any of the spices. Let cool outside of a container or bag as any trapped heat will soften the chickpeas again.