Maybe it’s my engineering background or the way I was raised, but I hate wasting food. Whenever I have leftover ingredients I try to think of some way to use them. Often, I roast them, trying some new combination of herbs and/or spices, hoping for some new successful discovery (they’re all discoveries, just not all great ones). Even if it doesn’t become a big hit, I feel better knowing I used all I could. What can I say? I like efficiency.


Last week I posted a recipe with chickpeas and if you used canned, then you probably had half a can leftover. That’s where this recipe comes in. Roasted chickpeas can be a great crunchy food to snack on. At the base, there’s just oil and a bit of salt; but you can easily experiment with other herbs or spices to see what you get.

Turmeric and Cumin Roasted Chickpeas

Cumin and Curry Roasted Chickpeas
This recipe is for two cups cooked chickpeas, but can easily be scaled down.

2 cups chickpeas; cooked, rinsed, drained, dried
1 tablespoon oil
1/2 teaspoon curry powder
1/4 teaspoon ground cumin seed
1 pinch of salt

Preheat your oven to 450. Combine all the ingredients and place in a aluminum foil-lined roasting pan. Roast in the oven for 35-40 minutes, shaking the pan occasionally so the chickpeas brown (relatively) evenly.

Remove from the oven and let cool for a few minutes and (optionally) add additional salt to taste. Chickpeas should be crunchy. Enjoy.

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