My love for chick peas (aka garbanzo beans) continues to grow. You can make your own delicious hummus for much less than the cost of a tiny tub at the grocery store. If you really love hummus, then you can eat it three meals a day while touring Israel. You can make great salads (especially with the liberal use of feta).
But now I've discovered that you can make them into a savory, salty protein-packed snack that isn't a nutritional wasteland. I also discovered I need more than one can of chick peas if I'm going to make these last longer than 30 minutes after coming out of the oven.
Inspired by a recipe for Chili Lime Chick Peas on Betty Crocker (from blogger Baked Bree), I can imagine all kinds of great spice combinations. I used Singapore Seasoning from Penzeys to give these a curry kick.
What You Need
1 can (15oz) chick peas, rinsed and drained
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon Penzeys Singapore Seasoning (or a spice of your choice)
What You Do
Preheat your oven to 400. Line a cookie sheet / jelly roll pan with foil.
Pour canned chick peas into a strainer and rinse with cold water. Place chick peas onto a paper towel and pat dry. Place dried chick peas onto foil lined baking sheet. Drizzle with olive oil. Bake 35 minutes.
Once they are done baking pour your roasted chick peas into a medium bowl. Sprinkle with salt / seasonings until coated. Try to resist eating them for a minute while they cool.
Good luck with that.
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