These curried chickpeas get candied in the oven with a drizzle of honey. They make a great snack and add a nice crunch to salads.
Crispy Honey-Curry Roasted Chickpeas V DF GF 3
Featured products
Ingredients
- 2 tins Epicure Organic Chickpeas
- 2 tablespoon cold pressed rapeseed oil
- 1 teaspoon sea salt
- 3 tablespoon Epicure Acacia Honey
- 2 teaspoons curry powder (hot or mild)
The recipe Crispy Honey-Curry Roasted Chickpeas Kitchen Mode
-
1
Preheat oven to 200ºC, Gas Mark 6.
-
2
Rinse and drain the chickpeas and then tip out onto a clean kitchen towel. Fold over the towel and then roll around a bit to dry the chickpeas and loosen the skins. Unfold the towel and pop the chickpeas onto a baking tray, removing the skins from the chickpeas as you go (this is not necessary but it will make them crispier). Discard the skins.
-
3
Drizzle the chickpeas with oil and season with salt. Mix to coat, then spread out in a single layer. Pop in the oven and bake for 20 minutes.
-
4
In a small bowl, mix together the honey and curry powder.
-
5
Remove the chickpeas from the oven and drizzle over honey/curry mixture, tossing to coat. Bake an additional 15 minutes or until the chickpeas are golden and crisp, keeping in mind they will continue to crisp up as they cool.
-
6
Serve as is, or sprinkle over salads for an extra added crunch.