Roasted Thai Curry Chickpeas

From Chocolate Hummus to Chocolate Chunk Cookies, lately I’ve been really excited about using chickpeas as the base for sweet treats. Today I’m going switch gears a bit and share a slightly spicy and very savory snack, Roasted Thai Curry Chickpeas.

Perfectly crunchy, salty and full of flavor, these chickpeas make a great movie night snack and are the perfect party appetizer. Mine didn’t last long very long but next time I’m looking forward to sprinkling them on a salad, thai soup or noodle dish.

Roasted Thai Curry Chickpeas

makes 4 servings

What you’ll need:

1 can of chickpeas (or 1.5 cooked cups)
1 tbs thai curry paste
2 tsp coconut oil, melted
sea salt

Directions:

Preheat oven to 400°. Line a baking sheet with aluminum foil.
In a medium bowl, mix chickpeas with curry paste and coconut oil until fully coated. Let marinate for 15 minutes.
Mix again and spread chickpeas in a single layer on baking sheet. Sprinkle with salt.
Bake for 60 minutes, rotating after 30 minutes. Chickpeas should be browned (I like them a little blackened too) but be careful that they don’t burn.
Remove from oven and enjoy warm!