Roasted Curried Chickpeas with Rosemary and Thyme
- 2 15-ounce cans chickpeas, rinsed, drained and dried well
- 3 tablespoons olive oil
- 2 teaspoons paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon curry powder
- 3/4 teaspoon kosher salt
- 1 tablespoon freshly-grated lemon zest
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Chickpeas (2 15-ounce cans)
- Cumin, ground (1/2 teaspoon)
- Lemon, zest (1 tablespoon)
- Rosemary, fresh (1 teaspoon)
- Thyme, fresh (1 teaspoon)
- Cooking & Baking
- Curry powder (1/2 teaspoon)
- Kosher salt (3/4 teaspoon)
- Olive oil (3 tablespoons)
- Paprika (2 teaspoons)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published March 21, 2012 (11 months ago).
270 people saved this recipe.
