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Basic curried roast chickpeas



  • 2 x 400g cans chickpeas
  • 1½ tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 tsp caraway seeds
  • 1 tsp mustard seeds
  • 1 tbsp curry powder


  1. Heat oven to 200C/180C fan/gas 6. Drain the chickpeas and pat with a tea towel to remove as much moisture as possible. Tip them onto a roasting tray, toss with the oil, seeds and seasoning and roast for 20 mins until golden brown. Toss in the curry powder and enjoy.

    Use the recipe as a base to make:

    Curry leaf popcorn

    Chickpea Bombay mix

    Curried hummus

Recipe from Good Food magazine, May 2018