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| Prep | 2 min | |
| Cook | 45 min |
Method
Preheat the oven to 180°C (160°C fan-forced) and line a large baking tray with baking paper.
Drain and rinse chickpeas, then pat dry with paper towel. Place chickpeas in a bowl and add curry powder, tossing well to coat. Spread chickpeas evenly over the prepared tray and bake for 45 minutes or until golden and crisp. Remove from the oven and leave to cool on the tray.
These can be stored in an airtight container for up to 2 days.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 0.7 |
| Bread & Cereals | 0 |
| Vegetables | 0.7 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 0 |
| Indulgences | 0 |
| Calories | 145 |
| Protein | 8.8 g |
| Total fat | 1.7 g |
| - Saturated fat | 0.3 g |
| Total carbohydrates | 21 g |
| - Total sugars | 3.3 g |
| Fibre | 10.5 g |
| Sodium | 40 mg |
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