Curry Lime Roasted Chickpeas

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Well folks, it’s Sunday night and I’m still riding the high of my first cooking classes in DC. As you know, when I lived in NC, I taught led cooking workshops with adolescents. I loved working with the youth, taking ingredients from the garden, and in three hours whipping up dishes that we’d share together. Since moving to DC though, I had yet to incorporate this activity into my life. You see upon moving to DC, things got hectic… immediately! The move was fast and stressful, the city definitely took some getting used to, I was working in one of the most divided Congresses of modern time, and I was transitioning out of academia and into policy. Needless to say, I (and Como Water) was barely staying afloat.

In the past few months, despite moving and starting a new job in food policy, I can say that I’m finally starting to get into my groove in DC. Now, our nation’s capital will never be North Carolina. And I’d be lying if I said that I’m not looking forward to getting back to the Triangle sometime in the next few years, but for now, DC is my home, and incorporating the things I love, like guided cooking, makes it feel even more like home.

This Saturday that feeling was in full swing when I taught my first of three vegan holiday cooking classes. This week focused on veggies and four participants attended. Together, we made clementine-roasted Brussels sprouts and roasted carrots with apricot-cayenne glaze. At the end, we enjoyed a meal and talked about … you guessed it… food… and had a blast! I can’t wait for next week’s class (holiday sides) and am already thinking of 2013 class themes (soup, brunch, etc.). I’ll be posting a few pictures from the class in my next post, but until then I leave you with a quick snack… curry lime roasted chickpeas. Enjoy! 😀

Curry Lime Roasted Chickpeas

(Printable Recipe)


1 15 oz. can chickpeas

2 tablespoons olive oil

juice from 1 lime (save zest for garnish)

1 teaspoon salt

1/4 teaspoon paprika

1/2 – 1 teaspoon curry powder

dash green chile powder (or cayenne)

dash cinnamon, ginger powder


*Preheat oven to 375 degrees F. Whisk all ingredients together, except chickpeas. Stir in chickpeas. Spread mixture into a baking dish. Roast 15 minutes. Stir. Roast 15 additional minutes. Enjoy!

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. These chickpeas sound awesome Tiffany! So packed with flavor, yummalicious! I should make some for my Mom, she was just talking about how she wanted to try roasted chickpeas!

  2. I love the combination of flavors! I bet they are delicious!

  3. I keep saying I am going to try these and never make them. Now I have a good recipe I’ll have to do it. NC will be waiting for you when you are through with DC.

  4. What I wouldn’t give for a bowl right now 🙂

    Choc Chip Uru

  5. Way to make me feel boring! You’re teaching now!? Gosh, you’re totally a superwoman. And I want to eat a bucketful of these chickpeas…is that wrong?

  6. Yum. Chickpeas as a snack? Who would have thunk:-) Glad to hear that your first class went well. Hope u have someone there to take pics!

  7. Oh my. I think I could get easily addicted to these!

  8. What a robust appetizer! Adore the spices paired with lime; what a tasty treat. Another scrumptious idea for the season of entertaining!

  9. The class was so much fun, thanks for having it! I can tell I will be using a lot of your recipes in the future 🙂

  10. Roasted chickpeas are great. I love your flavor cobination here; I would love to put these on a salad!

  11. Love chickpeas. What a great recipe! Good for you with your class for others interested in the same lifestyle. Do stress B vitamin supplementation. B12 deficiency can be very serious.

  12. Just the way I want it.

  13. these sound like such a delicious snack! i wanna make these for our christmas eve party this year!

  14. Thank you for the comments! Hugs to all!