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The Trade

Crispy Curried Chickpeas

Your Simple Saturday Snack. 


For The Chickpeas:

1 Qt., Rancho Gordo Dried Chickpeas

1 Yellow Onion, Quartered

2 Carrots, Peeled, Cut Into 3-Inch Pieces

1/4 Bunch, Thyme Sprigs

1 Bay Leaf

2 Garlic Cloves, Smashed

2 Oz., Extra Virgin Olive Oil

1 Pinch, Salt


For The Curry Spice Blend:

10 Tablespoons, Madras Curry Powder

1 Tablespoon, Cayenne Pepper

2 Tablespoons, Tumeric

1 Tablespoon, Cumin Powder

1 Pinch, Salt



For The Chickpeas:

1. Rinse Rancho Gordo Dried Chickpeas well under running water. Dry & set aside.

2. Place Rancho Gordo Dried Chickpeas in a large stock pot and cover with water.

3. Add vegetables and bring to a rolling boil. Cook for one hour or until tender.

4. Kill the heat and let the chickpeas steep.

5. Add the salt, olive oil, aromatics and let cool to room temperature.

6. Pre-heat oven to 375 degrees

7. Place cooled chickpeas on a tray sheet and heat in oven until crispy; about 15 minutes.

8. Coat with spice blend, as needed.

9. Garnish with sea salt, minced parsely and zest from one lime.