Sweet Curry Crispy Chickpeas
Ingredients
-
16 ounces canned chickpeas
-
2 tablespoons extra-virgin olive oil
-
½ teaspoon salt
-
1 tablespoon sugar
-
½ teaspoon curry powder
-
1 teaspoon ground cinnamon
-
⅛ teaspoon cayenne pepper
Tools
-
measuring spoons
-
spatula
-
June Pan
-
June Oven
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Add the chickpeas to the June Pan
Add the rinsed and dried chickpeas and oil to the June Pan. Toss to combine.
June Pan
measuring spoons
spatula
16 ounces canned chickpeas
2 tablespoons extra-virgin olive oil
Roast the chickpeas
Transfer the pan to the June Oven and roast the chickpeas 40 minutes, until golden brown and crisp. June will notify you when the chickpeas are ready.
June Oven
Season the chickpeas
Carefully remove the pan from the oven. Immediately sprinkle the chickpeas with the salt, sugar, curry powder, cinnamon, and cayenne, and toss until fully coated in the spices.
½ teaspoon salt
1 tablespoon sugar
½ teaspoon curry powder
1 teaspoon ground cinnamon
⅛ teaspoon cayenne pepper
Serve
Serve the chickpeas warm or at room temperature.