It doesn’t help that there’s a little bakery across from my office. It REALLY doesn’t help that it’s all pastries and brownies and cakes (not oatmeal, fruit, energy bars etc). What does help is going ahead and equipping myself with ammo for the battle against the buttery croissant. Healthy, on-hand snacks are my only hope. Here’s my new favorite, courtesy of this lovely blog. (Go ahead and double up on this one, they go FAST). I made chickpeas (a/k/a garbanzo beans) from scratch and really suggest it if you plan ahead to soak them overnight.
Roasted Spiced Chickpeas
Makes 3 (1/2) cup portions
45 minutes
Ingredients:
1.5 cups of freshly cooked or 1 (15 oz) can, chickpeas
1/2 tsp evoo
1/2 tsp sea salt
1/2 tsp garlic powder
1/4 tsp chili powder
1/4 tsp ground ginger (I didn’t have this, and it was fine)
1/4 tsp cumin
1/8 tsp tumeric (great as an Alzheimer’s prevention and gorgeous color)
*I added a little cayenne for kick (1/4) tsp
Equipment:
baking sheet
parchment paper
Method:
1. Preheat oven to 400F and line a medium baking sheet with a couple pieces of paper towel.
2. Rinse and drain the chickpeas and place onto paper towel. Add a couple paper towels on top and roll the chickpeas around until completely dry. This helps them crisp up in the oven.
3. Add the chickpeas into a medium mixing bowl and stir in the oil until coated. Now stir in the rest of the seasonings.
4. Discard paper towel and line baking sheet with parchment paper. Add chickpeas back onto the baking sheet.
5. Roast at 400F for 20 minutes. Give the pan a gentle shake to stir the chickpeas and roast for another 15-20 minutes, until golden and lightly charred on the bottom. I roast for a full 40 minutes because I like them on the crispy side, but keep an eye on them as oven temps vary.
Keep at room temp in an airtight tupperware. They can always be reheated in the oven if you prefer them warm. For 1/2 cup they’re 150 calories and 6 grams of protein. A great afternoon pick-me-up. Going to try a maple cinnamon version next.
smh kitchen 