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.
I have a confession to make. I get weird cravings. I go through odd phases with food. I will obsess over one thing for a few weeks. Nothing can satiate me other than whatever food I am craving. I will eat only what the current obsession is (well…maybe a few other things)…and then, it will be over…I’ll move on.
Lately, my obsession is biscuits. Super easy to make. Delicious whether on their own, with a fried egg or served along with a soup or stew, biscuits have taken over my kitchen and my life lately.
It started when Ben came for one of our weekly lunch dates. He had taken some of our leftover turkey and mashed potatoes and made a creamy turkey/veggie/potato concoction. Then he made mini biscuits…it was like turkey pot pie.. but…not.
Any-who, we had leftover leftovers so I decided to make more. There is a biscuit recipe that I have been eyeing for quite some time on Joy the Baker’s site. and I decided to try it out…unfortunately, when I went to make it, I didn’t have buttermilk, so I used half and half instead. Luckily, the winter has been mild thus far, so we still have some scallions growing.
The next time I made these biscuits, I made it my own. It was love at first bite (side note: I’ve always wanted to say that. haha!). I was hooked.
Here you go, friends!
Bangin’ Biscuits, Noelle Style:
(adapted slightly from Joy the Baker and The Joy of Cooking)
- 2 1/2 cups flour
- 1 tbsp. Baking Powder (I use the aluminum free stuff)
- A couple dashes of Sea Salt
- A few good cranks of Cracked Pepper (I love pepper, so I go crazy)
- 1 tsp. and a few sprinkles of Garlic Powder
- 1 tsp. Smoky Paprika-this gives an amazing color!
- 4 oz. Cream Cheese COLD (Philadelphia is good, I also use Organic Valley or the Organic Valley Neufchatel)
- 5 tbsp. Butter (I use Cabot) COLD
- 3/4 cup to 1 cup (depending on how your dough blends) Goat Milk- it’s what I had on hand-feel free to substitute with buttermilk or whole milk.
Place rack in center of oven. Preheat to 450.
Combine your dry ingredients in a large bowl.
Cut cream cheese into chunks, add to dry ingredients.
Grate butter into dry ingredients (I use a cheese grater. I know this sounds crazy, but it works so well! I am a true convert.)
Begin to cut the dough (I use a dough blender-as seen in this picture. You can also use a knife) until you get pea-sized crumbs.
Once your dough is starting to crumb, add in your milk. I used goat milk *which you can find at your local health food store/co-op.* It adds a nice creamy flavor-similar to buttermilk. You can also you use heavy cream, whole milk or buttermilk, whatever floats your little boat!
I started out adding 3/4 cup. Using a fork, mix your wet and dry ingredients until the dough is moist-not sticky-and completely combined. I found that I needed to add a little more milk to it, do it slowly.
Once this step is completed, put a little flour on your hands and dump the dough onto a lightly floured surface. Press it/knead it out until it’s about 1/2″-3/4″ thick.
Use a biscuit cutter (or something else round-I used my walnut chopper-another super handy tool that I use ALL THE TIME! You can also use a drinking glass), cut the biscuits and place on a cookie sheet lined with parchment paper.
Combine and re-knead scraps, cutting until no scraps remain.
*Neat trick-Dip your cutter into flour and press down firmly, once, when cutting the biscuits, this will keep them from sticking and will keep them from getting too overworked. *
Bake for about 8-10 minutes or until golden brown. Serve hot. Biscuits will last in a sealed Zip-lock/Tupperware for about 3 or 4 days. Makes about 16 biscuits.
Again, these will be great with a variety of spices. Just use what you have on hand and have fun with it.