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Roasted Curry Coconut Garbanzo Beans

A crunchy and great snacking alternative to nuts, low cal & full of protein...

Course Appetizer
Cuisine Indian
Keyword roasted garbanzo beans
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6

Ingredients

  • 2 14 oz canned garbanzo beans, drained and rinsed
  • 2 tbsp coconut oil, melted
  • 1 tbsp curry powder
  • 1/2 tsp ground cardamom
  • 1/2 tsp coriander
  • 2 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/4 tsp cinnamon
  • 1/2 tsp kosher or sea salt
  • 1/4 tsp freshly cracked pepper
  • 3 cups unsweetened coconut chips

Instructions

  1. Rinse, drain and dry garbanzo beans really well, I laid mine down on a sheet pan with paper towels on the bottom and top and let rest for 30 minutes, patting dry every now and then.
  2. Preheat oven to 400 degrees F 

  3. Add beans to a mixing bowl and coat them evenly with the melted coconut oil and mix spices in a separate small bowl and then add to the beans and mix well.

  4. Pour the beans onto a parchment lined sheet pan and place in preheated oven until browned and crunchy, stirring every 10 minutes so they don’t burn, they should be done from 35 to 45 minutes.

  5. Test them; they should be crunchy right out of the oven….mine took 50 minutes on convection mode. 
  6. While the beans are cooling, place the coconut on a parchment lined sheet pan and bake for 8 to 10 minutes, stirring halfway through until golden brown. 
  7. Mix the coconut chips and the garbanzo beans together and serve or store in an airtight container once cooled