The new popcorn: CURRIED ROASTED CHICKPEAS

Serves 4-6

Ingredients
2 (15 oz.) cans chickpeas a.k.a. garbanzo beans, rinsed and drained

2 tablespoons extra-virgin olive oil

1 1/2 teaspoons curry powder

1 teaspoon freshly squeezed lime juice

1 teaspoon chili powder

1/2 teaspoon sea salt

1/4 teaspoon paprika

1/4 teaspoon cayenne pepper

Directions
Preheat oven to 400º F and line a baking sheet with parchment paper.

Once you have thoroughly rinsed and drained chickpeas, place them on a clean dish towel, wrap up the towel and rub them together to remove outer skins and to make sure they’re fully dry. Note: if they’re still wet, they won’t be as crispy.

Transfer chickpeas to a large bowl and stir in olive oil, lime juice, curry powder, chili, powder, paprika and cayenne. Mix together so everything is coated.

Pour chickpeas out into a single layer on lined baking sheet, then place in oven and bake for 40 minutes, or until crispy.

Remove from oven and season with salt. Let cool or serve immediately.

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