Chili (or Curry) Roasted Chickpeas

by Meri on November 12, 2012












I’ve been searching for new snack ideas that don’t include “wheat”. I don’t have an issue with wheat but I do believe strongly in getting a variety of grains and with small kids it seems like we’re stuck in a rut. Of course they love things like graham crackers and fruit bars for snacks but I feel like the whole day is wheat, wheat, wheat. We do fine with fruits and nuts to vary it but I think I’m getting bored with our snack options.

When I found this post from my colleague Regan Miller Jones at the Professional Palate I got excited. I love chickpeas and the idea of roasting them sounded wonderful. However, her recipe was for chili flavored chickpeas. I am, well…a wimp when it comes to spicy and hot foods so I opted to try the same recipe using curry powder. We had guests over that day and we all enjoyed snacking on them throughout the day. Birdie, my adventurous eater, tried a few later in the day as well.

I’ll definitely be making these again. They make a lovely, healthy snack rich in fiber, folate and iron not to mention a good source of protein as well. AND they are so simple to make. No major prep time involved. With Thanksgiving around the corner they’ll make a great early day snack food before the big meal.

Try it out and see what you think. If you enjoy a “kick” use the original chili recipe and if you want something milder replace with curry. This is such a simple recipe you could try all sorts of flavors. Just make sure to share so we can all try out the different ideas!

Chili (or Curry) Roasted Chickpeas

Recipe and photo by Regan Miller Jones at



{ 2 comments… read them below or add one }

Rachel November 14, 2012 at 6:19 am

Try it with a little bit of cinnamon and/or Chinese 5-spice powder for a sweeter version!


Meri November 14, 2012 at 7:01 pm

That’s funny Rachel! I was thinking of trying cinnamon so glad to know it does work out well. The Chinese 5-spice is a great idea!


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