Friday, July 1, 2011

Curried Roasted Chickpeas

It's kind of ridiculous to even call this a "recipe," but these chickpeas are so great that I don't care. You could sprinkle these crunchy little darlings on a salad, stir them into soup like croutons, or just eat them all by themselves as the world's greatest snack: think of all the crispy, deliciousness of popcorn with nooch and curry powder, only loaded with protein and B vitamins!

Curried Roasted Chickpeas

~ 1 28 oz. can chickpeas, drained, rinsed, and patted dry
~ 1 tbsp. chaat masala (or curry power, garam masala, or some combination)
~ 2-3 tbsp. nutritional yeast
~ Cooking spray

~ Preheat the oven to 400 degrees fahrenheit, and line a baking sheet with non-stick foil.
~ In a large bowl, combine the chickpeas, chaat masala, and nutritional yeast. Mix thoroughly to make sure all of the chickpeas are coated.
~ Place the chickpeas on the baking sheet in a single layer, and coat lightly with cooking spray.
~ Roast for about 30 minutes, shaking the pan every ten minutes or so, until the chickpeas are crisp and golden.
~ Allow to cool for a minute or two, and then serve; these are good hot or at room temperature.