Sweet & Salty Oven Roasted Curried Chickpeas

• Produce

  • 1 15-oz. can Chickpeas
  • 1/4 Teasp garlic powder

• Condiments

  • 2 Teasp fresh lemon juice

• Baking & Spices

  • 1/4 Teasp paprika
  • 1/4 Teasp salt
  • 1/4 Teasp turmeric

• Oils & Vinegars

  • 2 Teasp oil

• Nuts & Seeds

  • 3/4 Teasp cumin

• Other

  • 2 1/2 Teasp 100% pure maple syrup

Found on vegetariangastronomy.com

Description

Ingredients

• 1 15-oz. can chickpeas
• 1/4-1/2 teasp garlic powder
• 1/4 teasp salt
• 1/4 teasp paprika
• 3/4 teasp cumin
• 1/4 teasp turmeric
• 2 teasp oil (such as avocado oil)
• 2 1/2 teasp 100% pure maple syrup
• 2 teasp fresh lemon juice

Directions

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• Drain the can of chickpeas and wash thoroughly. Set aside to dry completely or spread them out on a towel and lightly dry using a paper towel (be careful not to smash them).
• Once dry, place all the chickpeas in a small mixing bowl.
• Add all the remaining ingredients above and toss well to completely coat the chickpeas.
• Arrange the seasoned chickpeas in a single layer on the lined baking sheet.
• Once the oven is to temperature, bake the chickpeas for about 20 minutes.
• Remove from the oven and slowly mix.
• If needed, season once more with salt and/or maple syrup, tossing to combine (note, I did not need any extra flavor after baking).
• Serve hot or at room temperature. Store the leftovers in the fridge.
• Enjoy them as a snack or side, or layer them on top of some avocado toast!