Wednesday, April 14, 2010
neither chicks, nor peas...
I would like to say these are amazingly delicious, but I can't. Lady Crash-ington ate them all in 2 swift gulps before I could have one, single, solitary chickpea.
That's a lie. I totally ate these. And they were totally awesome. Apparently, I am a year behind in the food blogosphere, as these were all the rage back in '09. I am an embarrassment.
I made these as a snack for Game Night with friends & it was a hit! Great, nutritious, snack or a welcome topping to soups or salads. Looking forward to changing up the spice blend as the mood strikes me... and you know how moody I can be.
I did a variation on this idea by throwing some seasoned chickpeas in a skillet & toasting them, as well. I think I may prefer that method, but will have to test again. And again. You know, just to be sure.
1/4tsp chipotle powder
1/2tsp smoked paprika
1 28oz can chickpeas
Drain & rinse the chickpeas. Allow to dry (I drain & rinse before work, and leave in a colander while I'm at work. Dried by the time I get home!)
Preheat oven to 450.
Combine spices thoroughly. Line a baking sheet with tin foil & spread chickpeas. Coat generously with olive oil. Sprinkle over spice blend & toss. Bake for ~40 min until crunchy, checking to make sure they don't burn. Ta Da! Enjoy fresh out of the oven or cold. Either way, enjoy them!