If your children are likely to be skeptical, call them "nuts." Not in a lying way, but in a way where you say "chickpea nuts," only you kind of mumble and swallow the chickpea part and then say "nuts" nice and loud. They are crunchy and salty and addictive, but also wholesome and incredibly satisfying. If curry isn't your seasoning, try something else: just the garlic powder, maybe, or some smoked paprika and celery salt. I want to make buffalo chickpeas, and coat them in Frank's hot sauce, dip them in blue cheese dressing. But maybe that's just me. The curry is pretty appealing to the kids we know. Birdy, for instance, gobbles them by the handful. “I love these!” she cries. And then, with her mouth full, clarifies: “But I don’t love them more than cake!” Well, sure.
1 (15-ounce) can chickpeas, drained and spread on paper towels to dry
1 tablespoon olive oil
1 teaspoon curry powder
½ teaspoon garlic powder
½ teaspoon kosher salt or half as much table salt (more if there’s none in your curry powder)
Heat the oven to 400. Heat the oil in a small pan over low heat, then add the curry and garlic powders, and stir until fragrant. Turn off the heat, pour in the chickpeas, and stir gently until they’re coated with the oil and spice. Spread them in a foil-lined rimmed baking pan and bake for forty-five minutes to an hour, shaking the pan every ten minutes or so. When they’re done, some will be brown and crunchy and some will be golden and still a bit soft in the middle and, ideally, none will be burnt.