Muchi Curry-Spiced Chickpeas

Crunchy Roasted Chickpeas

Hi dear readers. I moved! Yes, three weeks ago I moved to a new apartment ( I should specify the husband came too), and we really like the new place. The space is smaller overall, but more useful, if that makes sense? It currently smells like curry… nom nom.

I’ve been thinking about healthy DIY snack foods lately. We really like Trader Joe’s crunchy wasabi peas for a snack, but it is so easy to blow through a whole bag and they are really salty. Making my own crunchy snackypoos allows the sodium usage to be much reduced, happily.

Curry Spiced Chickpeas

Curry Spiced Chickpeas

These little chickpeas are toasty from being oven roasted, spiced with muchi curry and have the addictive crunch many of us look for in a snack food. These are really easy too, it is three ingredients: 1 can chickpeas, oil and spices.

Curry Spiced Chickpea Snack

Ta-Da! A snack you can feel good about. 🙂 In order to get these nice and crunchy, please be sure to wash and dry the chickpeas well. Rub them with a folded paper towel to help release the skins (pick these out) and remove extra moisture. See below.


Once the surface moisture is removed, you’ve won half the battle. The oven needs to be really hot for the first part of the roasting, then you’ll turn it down and continue to roast for over an hour to get out the remaining moisture so these stay crunchy after they’ve cooled.

It does take some time, but it isn’t active time, you can watch TV, clean the house or unpack moving boxes while the oven works its magic!

Curry-Spiced Chickpeas (serves two)

  • 1 15 ounce can chickpeas
  • 1/8 cup vegetable oil*
  • 1/2 heaping tsp muchi curry (this is a savory based powder, heavy on cumin and fenugreek)
  • 1/4 heaping tsp cajun seasoning (I used McCormick)
  • Sea salt, to taste

Preheat oven to 425°.  Drain and wash the chickpeas. Lay out onto a paper towel to drain, and rub with another paper towel. Let sit for at least 20 minutes to dry off. Remove the transparent skins that come loose from some of the chickpeas.

In a small bowl, combine the chickpeas, oil, spices and salt. Toss gently to coat.  Line a cookie sheet with aluminium foil and spread the chickpeas out in a single layer. This is important, these must be in a single layer in order to toast properly. Cook in the oven for 15 minutes, stirring halfway through. The  chickpeas should become very fragrant, but not smell like burning!  Next, turn the heat down to 350° and continue to roast for 20 more minutes, stirring often. Turn off the oven, but leave the chickpeas in for another hour while the oven cools down.

Remove and serve warm, or let cool before storing in an airtight container to nosh on later.

*Note: Don’t use olive oil, it doesn’t have a high smoke point and will start burning to soon, these chickpeas need to cook for a long time to get all the moisture out. Vegetable oil has a much higher smoke point and it will not impact taste.


– Erin

Blueberry Cashew Granola Bars

I eat a lot of granola bars because they are the perfect portable snack and help me recharge after workouts.

Yes, I do workout. You see how often I make dessert, I would be a complete tub of lard if I didn’t do something in the gym!

Toasty cashews and tart blueberries make the perfect combo in these DIY granola bars.

Plus the use of all natural sweeteners like honey and brown sugar (i.e. no corn syrup) is a healthy bonus.

These babies are chewy and yum-tastic.  (I’ve been really into making up words lately, sorry)

Slice into bars or bites, it’s up to you!

Blueberry Cashew Granola Bars

  • 1 1/2 cup rolled oats
  • 3 tbl pepita and sunflower seed mix
  • 1 cup chopped cashews
  • 1 cup dried blueberries
  • 3 tbl butter
  • 1/4 cup brown sugar
  • 1/3 cup honey*

Heat oven to 350°. Line a baking sheet with tinfoil and spread the oats, seeds and cashews onto it in an even layer.  Bake for 10-15 minutes, stirring a couple times, until the mixture becomes toasty and fragrant. Remove and let cool.

In a small saucepan, melt the honey, brown sugar and butter together.  Cook at a low boil and stir until sugar is dissolved, about 2-3 minutes.

In a medium bowl, toss together the oat mixture, honey mixture and dried blueberries, tossing until the mixture is well coated. Grease a 9×9 inch square baking pan with butter and press the mixture into the pan. While in the pan, slice into 8 bars, cover and refrigerate for 2 hours.

Once the granola has set, remove the bars from the pan and store in an airtight container in a cool, dry place. You may wish to individually wrap in plastic wrap for a grab-and-go snack!

*Note: I used this amount of honey, but found the bars to be a little sweet for my liking. I would recommend cutting the honey down to 1/4 cup and see what happens.


– Erin

Daily Question: How do you like to refuel after a workout?

My Post Workout Fuel!