We have been on a curry bender the past couple weeks, and that’s okay with us. These chickpeas are quick, easy, and perfect for pita sopping. If sopping up a fabulous sauce with pita doesn’t appeal to you, get ready to change your mind.
As I type this, my mouth is watering from chickpea anticipation. Although, maybe I’m just hungry? No, it’s the honey curry chickpeas; they are that good. Plus, they’re vegetarian and gluten free.
We used Honey Curry Mustard from Mustard and Co., but you can make your own by combining mustard, honey, and curry powder to taste. We set the servings to 4 people, but recipe will serve 6 with smaller portions.