Curry Roasted Chickpeas
This clean-eating recipe for curry roasted chickpeas makes the perfect snack. These delicious roasted chickpeas are at their best when eaten warm from the oven, but they can be stored for several days in an air tight container. Chickpeas are a really good source of protein, they contain fibre and numerous vitamins including B vitamins and folate.
- Preheat the oven to 170 °C.
- Drain the chickpeas and pat dry with kitchen towel. Tip into a medium sized bowl and pour in the ghee. Sprinkle with the salt and curry powder, stirring well to ensure even coating.
- Spread the chickpeas in a single layer on a baking tray for 30 minutes or until lightly golden. Be careful not to overcook them or they will be hard as bullets.
- Allow to cool slightly before eating.