baked chickpeas with curry
These light and crispy baked curried chickpeas are perfect for enjoying inside a bowl or as a quick vegan and protein snack. These baked chickpeas are also a great vegan side dish like these spicy baked chickpeas (with paprika and rosemary), this baked pumpkin with curry and sesame this baked beetroot or these Baked Brussels sprouts.
Why you will love these curried chickpeas
- Quick: in just a few minutes your chickpeas will be ready to be baked, and the baking time is also approx. 20 minutes.
- Simple: you don't have to worry about cooking dried chickpeas because you can pre-cook them and still get a delicious result.
- Gluten-free: these light curry chickpeas are gluten-free and therefore suitable for celiacs.
- a great vegan side dish: these crispy chickpeas are an excellent side dish for first and main courses, but can also be an excellent accompaniment to some basmati rice with vegetables and condiments.
Here are all the ingredients you'll need
- precooked chickpeas
- 1 tsp curry powder
- 1/2 tsp turmeric powder
- 1 Tbsp. extra virgin olive oil
- chilli flakes (optional)
- some fresh parsley leaves (optional)
Preparation (step-by-step)
1. Drain the chickpeas in a colander and rinse under running water. If you want, you can store the aquafaba and use it for other vegan preparations such as mayonnaise or meringues.
2. Put all ingredients in a bowl and mix well.
3. Pour the chickpeas onto the baking tray with baking paper and bake for 20 minutes at 200°C on a ventilated function. Try to make sure that the chickpeas are well spread out in your baking tray so that they do not touch each other
4. For an even crispier result, turn and stir the chickpeas halfway through baking.
Pro tip
For an extra crispy result, turn the chickpeas halfway through baking.
You could also use these spiced chickpeas as a topping for a white bean hummus (see photo)
Storage tips
You can store your curried chickpeas in a refrigerator container for up to 4 days. Please note that after being in the fridge, baked chickpeas tend to shrivel and become harder and less tasty.
Now that you have all the information to prepare this vegan strawberry banana milkshake, all you have to do is get to work. Have fun in the kitchen!
Baked curry chickpeas
Equipment
- 1 baking tray
- 1 baking paper
Ingredients
- 200 g precooked chickpeas
- 1 tsp curry powder
- 1/2 tsp turmeric powder
- 1 Tbsp extra virgin olive oil
- as needed salt & pepper
- as needed chilli flakes (optional)
- as needed some fresh parsley leaves (optional)
Instructions
- Drain the chickpeas in a colander and rinse under running water. If you want, you can store the aquafaba and use it for other vegan preparations such as mayonnaise or meringues.
- Put all ingredients in a bowl and mix well.
- Pour the chickpeas onto the baking tray with baking paper and bake for 20 minutes at 200°C on fan function.
Notes
I hope you enjoyed the recipe, see you soon!
