Did you know you can roast chickpeas?! Oh you most certainly can and should. Even if you think you don't like them. This magical recipe turns slop from a can into chic (or should I say chick...) snack, topping or bar munch. This recipe was inspired by my trusty Peas and Thank You cookbook I told you about a while back. I would double this recipe if I were you. Just sayin.'
Lemon Rosemary Roasted Chickpeas
Juice of 1 and 1/2 lemons or limes (I used limes because I didn't have lemons. It was legit.)
2 Tbsp chopped fresh rosemary
1.5 Tbsp extra virgin olive oil
1 can rinsed and drained chickpeas
Salt and pepper to taste
Preheat oven to 375. Combine all ingredients and marinate for at least an hour, or a couple if you have time. Spread chickpeas evenly on a baking sheet and bake for 25 minutes, stirring frequently to make sure they get nice and evenly crispy and brown. These taste like hummus deconstructed, if you can imagine.
Want some dessert? Try this next recipe over a salad with dried cranberries and pecans with a nice sweet vinaigrette or a splash of good aged balsamic vinegar. Or eat them right off the cookie sheet.
Chai Some Chickpeas
1 can chickpeas, rinsed, drained and patted dry
1.5 tsp garam masala
1 Tbsp vegetable or olive oil
2 Tbsp maple syrup
Pinch of sea salt
Light brown sugar (optional)
Combine all ingredients. Spread on a cookie sheet and bake at 350 for 25 minutes, stirring frequently. Keep your eye on these even closer. They tend to need more stirring to prevent burning since they have a higher sugar content. Sprinkle a little brown sugar on these when they are hot out of the oven for a more indulgent treat.
Important storage tip: Make sure these have cooled completely before storing in an airtight container. Otherwise, they will become a little chewy and odd. I know this from experience, and so does everyone else who ate them at Thanksgiving.
Speaking of giving thanks, I am pretty thankful for this scoundrel. What are thankful for this year?