Two words… CURRIED CHICKPEAS!
These curried chickpeas have been hulled, seasoned and roasted to perfection. Not to mention there is another ingredient in these just to celebrate the fall season (since I am clearly on a kick these days). And so walks in the mighty peptita (aka pumpkin seed). But I just found out that only certain varieties of pumpkin grow the unshelled pumpkin seed. Lady Godiva Pumpkin, Austria Oil Seed Pumpkin, Gleisdorfer Naked Seeded Pumpkin and Kakai Hulless Pumpkin… could their names be any cooler? Maybe I’ll try growing them next summer!
I usually grow sugar pumpkins but since we were going to be out of town for harvesting I decided against it. I didn’t want to loose them to frost, which can you believe Spokane has already had! And I’m still down here in the south soaking up the sunny 70 degree days… suckers!
This recipe is super easy but a little time consuming because the chickpeas have a outer skin. Have you ever notices it? Removing it makes your hummus smoother and these roasted curried chickpeas crispier. Plus all the curry spice gets down into the nooks and crannies of the chickpea. Just one extra step required to achieve recipe greatness!
There are multiple ways of removing the chickpea’s outer skin. You could hull each one singly by hand (ain’t nobody got time for that), rub them gently between a paper towel or soaking them in baking soda, then blanch them by heating in either a microwave or a skillet for 2-3 minutes and giving them a good old ice bath rinsing them 3-4 times to remove their skins.
Melt up a tablespoon of coconut oil and mix it up with your favorite curry powder to make a sauce. I love Muchi Curry because its gotta chick to it. There’s a Thai restaurant near our home in Spokane that’s the bomb diggity and I usually get either a 1 or 2 on the spice Richter scale. Muchi hits in right about a 1.5 on that scale with its cayenne pepper making you react for that coconut milk. Ugh, now I’m craving some Sala Thai and we’re 2000 miles away! 🙁
Roast in a 350 degree oven for 20 minutes or until golden and dried and done! Reep the bennies of the roasted curried chickpeas and pepitas as a snack of a garnish. num num num
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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- 1 15 oz can chickpeas hulled
- 1/4 cup pepitas
- 1 tbsp coconut oil melted
- 1 tbsp curry powder
Ingredients
|
|
- Preheat oven to 300F. Combine melted coconut oil and curry powder together in a bowl. Add chickpeas and pepitas. Stir to coat evenly with sauce.
- Roast in the oven for 20-30 minutes or until chickpeas are completely dry. Stirring once through the process. Allow to cool completely before enjoying.
Read post a few paragraphs up to learn how to hull chickpeas!
