Crunchy Curried Chickpeas

I rarely eat grains – wheat is my nemesis;  I don’t care for rice; quinoa has a protein in it similar to gluten and buckwheat is really only good for pancakes. So, if I want something a little starchy, I’ll go for pulses (beans to Americans) like chickpeas, lentils or cannelloni beans. Nutritionally they are superior – half can of chickpeas has 10g of protein, 7 grams of fiber and 21 grams of net carbohydrates. Plus they are loaded with magnesium and Vitamin B6, both which boost energy levels and improve mental clarity.

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.  I paired the chickpeas with Sara Forte’s Brussel leaf and baby spinach sauté with Marcona almonds, also in her book.

Note: chives were used in the photo.

Photo Credit: Dana James


  • 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.