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  • © 2013 elizabeth Snack Time: Crunchy Curried Chickpeas

    In the Kitchen: Crunchy Curried Chickpeas

    This recipe was inspired by one of my favorite food bloggers, Sara Forte. The original recipe can be found in her latest cookbook, The Sprouted Kitchen (which I highly recommend). I played with the spices and herbs to intensify the flavor of the curried chickpeas. The fresh thyme not only adds depth and robustness to the chickpeas but the green color makes it look more beautiful and virtuous.The curried chickpeas are great as a snack (1/4 portion size) or perfect for a Meatless Monday dinner.


    • 1 can of chickpeas
    • 1 tbl EVOO
    • 2 tsp curry powder
    • 1 tsp turmeric
    • 1 tsp garlic powder
    • 1 tsp ground cumin
    • pinch sea salt
    • 1 tsp fresh thyme, chopped

    • Preheat oven to 400F.
    • Rinse and drain chickpeas. Wrap in several paper towels to absorb the water. You want them as dry as possible.
    • In a large bowl, mix together the EVOO and spices. Add the chickpeas to the bowl and toss to coat.
    • Roast the chickpeas 30 minutes. Stir them around ever 10 minutes. The chickpeas will get crisper as they cool. During the last 5 minutes sprinkle the fresh thyme  over the chickpeas. Remove the chickpeas from the oven and allow them to cool.

    Author: Dana James MS, CNS, CDN, BANT, AADP
    Dana James is a Certified Nutrition Specialist and CLEANSE Advisor practicing in New York City

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