Tandoori Roasted Chickpeas

My husband found a recipe the other day that he really wanted to try for tandoori chicken.  I made it for him for dinner one night and he really loved the seasoning that makes up the tandoori spices.  I loved the fact that the seasoning was made with some super spices that have some amazing health benefits.  I use these spices all of the time and really try to incorporate ginger and turmeric into my daily diet.

I asked my lovely Facebook followers what type of recipe they wanted to see next and a snack recipe was the winner.  So I had an amazing seasoning recipe and readers that wanted a snack recipe….these chickpeas were born.  I really hope that you love them as much as I do.  I not only enjoy these for a snack but I have been adding them to my salads (instead of croutons) and as a topping for soup.

School in now back in session and for me that means that work is crazy busy right now.  I don’t have as much time to cook so it is especially important to me right now to have easy recipes.  I need things that I can make a lot of and have them on hand for the entire week.  Good nutrition in times of stress is critical because in a bind it can be so easy to drive thru a fast food window or reach for that morning donut.  I need lasting energy to make it through my day without loading up on caffeine or managing sugar crashes.

For those on a tight budget and looking to eat a cleaner, less processed diet; dried beans are about as cheap as it gets.  Good, healthy snacks that don’t cost much and are easy to make…music to my ears.

Print

Prep Time 8 hours

Cook Time 30 minutes

Total Time 8 hours 30 minutes

Servings 8

Author Sara

Ingredients

• 2 cups dried garbanzo beans
• 1 Tbsp coconut oil
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp ground ginger
• 1 tsp turmeric
• 1 tsp cayenne pepper
• 1 tsp salt

Instructions

1. Cover dried chickpeas in water allowing about 2 inch water above the beans.
2. Let soak overnight. Up to 24 hours.
3. Drain and rinse the beans.
4. Pat dry with a paper towel.
5. Preheat oven to 400 degrees.
6. Mix the dry seasoning together.
7. Coat the beans lightly with coconut oil.
8. Mix the seasoning over the beans.
9. On a large lined sheet pan place the seasoned beans in one layer.
10. Roast in the oven for 30 min until golden brown and slightly crisp.
11. Keep in a airtight container for one week.

Recipe Notes

* choose organic ingredients when possible.