Monday, March 12, 2012

Snack Attack: Roasted Chickpeas

Time totally escaped me this weekend.

I feel as though I bounced from one event to another, and while it was all very lovely, it made me crave some downtime. Otherwise known as kitchen-time, in my world.

Saturday night, a special dinner at Jasper's Corner Tap to celebrate my fabulous roommate's graduation from Pastry School. My roommate and I are a unique pair. It's highly likely that we have at least 4 pounds of unsalted butter and 3 cartons of heavy whipping cream in our fridge at all times. But that's totally normal for two women in their mid-twenties...right? Right.

Anyways, dinner at Jasper's was fun and very San Francisco. One of the bites we ordered to start with was espellete (chili pepper varietal) chickpeas. I've had roasted chickpeas before; after tasting these, I knew I must create my own version. Chickpeas are such a great source of protein...and anyone who knows me knows that I am very protein-focused in my diet.

I finally got my kitchen-time late Sunday evening. I turned on some music and whipped up my own roasted chickpeas. Oh! And I have the perfect Sunday night soundtrack to listen to while preparing these (waiting for them to cook with a glass of wine): Ryan Adam's latest album, Ashes & Fire. I finally got around to downloading it and am listening to it non-stop. How could I deprive myself of this album for the past 5 months (released last October)!? I love every single song; those types of albums are always the best.

These roasted chickpeas are super simple to make, quick, and healthy! That's a winning combination in my book. They will satisfy those salty cravings too; totally addicting!


Spicy Roasted Chickpeas
1 15-oz can chickpeas
1/4 teaspoon coriander
1/2 teaspoon sea salt
1/2 teaspoon cayenne (if you're sensitive to spice, make it 1/4 teaspoon)
1 teaspoon curry powder
1 teaspoon cumin
1 tablespoon olive oil

1) Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper or foil.

2) Drain can of chickpeas and rinse. Set the chickpeas on layers of paper towels and pat-dry thoroughly, until they are dry as can be. It's important to get the water off of them so that they can cook to be crunchy.


3) Combine the spices and olive oil in a bowl and mix together. Add the dried-off chickpeas and mix together, coating the chickpeas evenly. Spread onto the cookie sheet.


4) Pop the cookie sheet in the oven and roast the chickpeas for 30 to 35 minutes, or until they are crunchy. Stir every 10 to 15 minutes to avoid burning. Enjoy them warm or cold...trust me, they'll be eaten very quickly.


Cheers to Sundays, good tunes, and roasted chickpeas!








6 comments

  1. MaliaisHawaiianforMaryMarch 14, 2012 at 12:29 PM

    we've been buying out Costco's stock of chickpeas to keep T's hummus factory going... I will be snagging a few cans to make these ASAP. I will also check out the RA album. I think Mandy Moore probably made him a better musician.

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  2. These were so yummy!!!! Thanks for celebrating with me Laura :)

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  3. These look scrumptious! Maybe I will attempt to cook for once:)

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  4. Great recipe and so easy! I will have to make this

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  5. Ohhh love roasted chickpeas!! I once made something similar to this, and it was delicious. But I think I cooked it for too long :P Yours look great~And I'm excited to keep up with your SF adventures! I was there recently and it was awesome :D

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  6. I LOVE roasted chickpeas!!! I'm going to try and make some of these this weekend. A great snack!

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