Roasted Curry Chickpeas with Sky Valley Tikka Masala sauce
SERVES 4 | FINISH IN 1 hour
Delicious crispy curry roasted chickpeas served in Sky Valley Tikka Masala sauce.
2 cans chickpeas (drained and patted dry)
3 tbsp. vegetable oil
1 tbsp. curry powder
2 tsp. garlic powder
2 tsp. Kosher salt
1 tsp. onion powder
1 tsp. coriander
1 tsp. turmeric
1 tsp. cayenne pepper
1 bottle Sky Valley Tikka Masala Sauce
1 tbsp. minced onion
1 tbsp. minced garlic
1 tbsp. minced ginger
Heat oven to 400° F.
In a medium bowl, mix the curry powder, garlic powder, kosher salt, onion powder, coriander, turmeric, and cayenne pepper. Toss together until combined. Add 2 tablespoons of vegetable oil and the chickpeas, then mix to combine.
Place the seasoned chickpeas onto a baking sheet and place in oven. Cook for 25-30 minutes or until chickpeas are crispy.
Heat 1 tablespoon of oil in a saucepan over medium heat. Add the minced onion, garlic, and ginger and cook until fragrant and onions are soft. Add one bottle Sky Valley Tikka Masala sauce and heat to a simmer.
Mix roasted chickpeas with hot masala sauce and serve immediately.