Sriracha Roasted Chickpeas

Holy smokes. I eat a lot of chickpeas.

Here’s my favorite new way to eat these delectable little legumes.

Roast them up with sriracha sauce and a bit of curry powder until they’re nice + crunchy.

Tell me, do you think they put some crazy illegal substance in sriracha to keep you coming back for more? 

If you don’t know what I’m talking about – sriracha is a Thai chili sauce, most popularly sold in bottles with a rooster on the label. If you like all things chili + spicy, you will fall in love with this stuff.

Go on and pop these in your mouth, eat them one by one or for the impatient, enjoy them by the handful.

Whatever floats your boat. It’s your snack.

You could also add them to salads, soups, or anything that will benefit from some crunch + some heat.

Have you tried roasting your chickpeas yet? 

watch out. they will have you coming back for more.

SRIRACHA ROASTED CHICKPEAS WITH CURRY RECIPE

1 can (15oz) garbanzo beans, drained, rinsed
2 tsp. coconut oil (or olive oil)
2 tsp. sriracha sauce (possibly a bit more depending on how spicy you like them)
1 tsp. curry powder
1/2 tsp. garlic powder
salt to taste

Preheat oven to 400 degrees. Line a rimmed cookie sheet with parchment paper.

Melt the coconut oil over low heat; place all ingredients in a medium size bowl and combine well to coat. Place in a single layer on your rimmed cookie sheet. Bake for about 25-30 minutes mixing them around every 10 minutes or so until chickpeas have a nice roasted look and are crispy. Keep a close eye on them so they do not burn. Let cool for several minutes before serving.

I love to serve these tossed with some freshly chopped cilantro + a squeeze of fresh lime juice!

*If you would like to make your own sriracha sauce, give this recipe a try! click HERE

What is your favorite way to eat sriracha? Leave me a comment, I would love to hear from you!