I needed a healthy snack for the week so I mixed up a batch of Curry Chickpeas. If you are a fan of curry then you’ll need to make this recipe. It’s such as easy go-to snack and although some days I’d rather have a HUGE chocolate bar slathered in peanut butter, I do know these chickpeas are a better choice. AND they are yummy!
My little helper woke up early and already had her breakfast so she helped me make these in less than 15 minutes from start to finish. She’s the perfect spice dumper and salt and pepper grinder. I am positive she’s seen me do this so much that she caught on so quickly. Sometimes the whoa whoa whoa that’s enough is said (ok, a lot) but she loves being with me in the kitchen so I will take any help I can get.
This recipe is so easy…
Start by draining and rinsing 1 can (15 oz) of chickpeas into a dry skillet. No need for any oils or fat in the pan.
Next add into the chickpeas
- 1 tsp curry powder
- 2 dashes of cayenne pepper (about 1/8 tsp)
- 1 dash of cinnamon (just shake the container one or twice into the pan. You don’t need much.)
- Salt and pepper to taste
Mix together and taste for seasoning. This will really to be see if you think you need more salt. If you do, add it. I like more of the curry flavor so I added approximately 1/4 tsp of salt and felt I had enough.
Heat your skillet to medium-low and saute the curry chickpeas for about 10 minutes stirring a few times to ensure the heat hits all side of the chick peas.
If you’re in need of new measuring spoons for yourself, check out these magnetized spoons. They are my absolute favorite!