Roasted Chickpeas

My friends, we are onto another food obsession. Chickpeas. Garbanzos. Whatever you like to call them, they are delicious.

Now, don’t get me wrong, these tasty little beans have always held a special place in my heart. Hummus? I love you. Salads? Not the same without this little extra. Smashed up with fresh herbs and some spices? Instant sandwich. I’m not gonna lie, sometimes I will just eat them plain, too.

But a couple of weeks ago, I decided to try something that has been on my cooking to-do list for a while. And I am so glad I did.

Sadly, I didn’t take any photos…because I was so gosh-darn hungry that I forgot…and because, well, I think everyone knows what a chickpea looks like.

I also may have forgotten to change the temperature on my oven and inadvertantly set off my smoke alarm… the world will never know.

Anyway, this is a super simple and quick recipe that can be adjusted according to your tastes. Per usual, experiment with your flavors! If you don’t like spicy, rosemary and garlic would be great, or how about curry?! Also, these aren’t exact measurements, so adjust accordingly. This is a super easy and delicious snack, especially if you’re having unexpected company or need another finger food!

Roasted Chickpeas:  adapted from various recipes

2  (15 oz) Cans Chickpeas

About 2 tbsp. olive oil-I used a chipotle infused oil for a little extra flavor

A few good cranks of black pepper

A good sprinkling of sea salt (we have an awesome hickory smoked black salt that is to die for!)

2 or 3 tsp smoked paprika, obviously.

2 tsp. garlic powder

a good sprinkling of crushed red pepper

a good sprinkling of parsley

And if you’re feeling adventurous, a pinch or two of chili powder

What to do:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Rinse, drain and pat dry chickpeas.

Combine all other ingredients in a large bowl.

Toss in chickpeas until evenly coated. 

Transfer to baking sheet and bake for about 25-30 minutes, tossing two or three times while baking.

When finished, chickpeas will be a golden brown and have a crispy outside-the inside will still be a bit soft.

Let cool slightly and enjoy!

Note: If your oven tends to run hot, as mine does, set at 350 and adjust cook time accordingly.


Sometimes You Feel Like A Nut!

Wow! What a gorgeous day! It was 48 degrees when I got up to run this morning. 48 degrees! The sun was shining and there was a light breeze. Perfect running weather. Unfortunately, I only had time for a short run, but every little bit helps! That’s what I keep telling myself.

So in short, I am feeling pretty charged and pumped to take on the rest of the day!

Another awesome thing about this week; Chocolate Hazelnut Spread! Holy cow is it good. And soooooooooo easy to make! Seriously, if you can work a blender, you’ve got it in the bag. This would be a great spread for a fancy party or a brunch with your family and friends-the hit of the party. OR you can hide it in your fridge and eat it by the spoonful… whichever you prefer.

I used this recipe from Smitten Kitchen. Per usual, Deb did not disappoint. I’ll let you visit her post because she explains it so well.

A couple of notes:

I ended up using just under a cup of powdered sugar and 2 tbsp. of oil instead of 3. I also added a splash of vanilla… this is just personal preference on sweetness and texture. Tweak to your taste. It would still be amazing with more sugar and oil.

The SK recipe called for peanuts and peanut oil…I happened to have hazelnuts and walnut oil on hand, so that’s what I used. Still delish. You could probably also use Tahini if you don’t have some sort of nut oil.

It may seem that you are running your food processor forever… don’t worry, the nuts will liquefy. It takes patience and scraping down the sides of the processor. Just when I was about to give up, I had liquid! So just…keep blending. Also, don’t make this past 9 pm…unless you want to tick off your neighbors.

The finished product!

Spread lasts in a sealed container in the fridge for about a week. Makes about 1 3/4 cups. Serve on toast, with fruit, in oatmeal..or by the spoonful. The options are endless.

According to my ingredients, a serving (1 tbsp.) has the following: 92 calories, 7 g of fat, 0 mg Cholesterol, 65.6 mg potassium,  6.2 g Carbohydrates, 4.7 g sugar and 2 g of protein.

Enjoy!