I apologize for the lack of posts recently - sometimes life gets in the way. Once we were done with chili cook off there was a brief hiatus away from cooking and some laziness took over... But I'm back in the swing of things and ready to get back to blogging. In the next few days there should be a few new posts that are for some "real" recipes, but here's a quickie snack that I just made that is really easy and delicious to have around the house. These baked chickpeas are a great snack to have on hand and go great with a nice cold beer. You can feel good about eating them and eat even more.
Baked Chickpeas
1 can of chickpeas, drained
1 tbsp olive oil
salt/pepper
cumin
cayenne pepper
Preheat the oven to approximately 300 degrees. Place the drained chickpeas on a baking sheet in an even layer. Drizzle the chickpeas with olive oil, and then liberally sprinkle salt and pepper on them. Sprinkle as much cumin and cayenne pepper as you like on them - obviously the more you put the stronger flavor the chickpeas will have. Bake in the oven for approximately 1 - 1 1/2 hours, shaking the pan occasionally (every 25 minutes or so) to move the chickpeas around the pan (the chickpeas around the edge of the pan will cook faster than those in the middle so you want to move them around). Taste the chickpeas as they cook and remove them when they are crunchy (some might be a little chewier than others but thats okay).
You can flavor the chickpeas anyway you like - other seasonings suggestions are chili powder, celery salt, or garam masala, but you can really use anything you like.
Baked Chickpeas
1 can of chickpeas, drained
1 tbsp olive oil
salt/pepper
cumin
cayenne pepper
Preheat the oven to approximately 300 degrees. Place the drained chickpeas on a baking sheet in an even layer. Drizzle the chickpeas with olive oil, and then liberally sprinkle salt and pepper on them. Sprinkle as much cumin and cayenne pepper as you like on them - obviously the more you put the stronger flavor the chickpeas will have. Bake in the oven for approximately 1 - 1 1/2 hours, shaking the pan occasionally (every 25 minutes or so) to move the chickpeas around the pan (the chickpeas around the edge of the pan will cook faster than those in the middle so you want to move them around). Taste the chickpeas as they cook and remove them when they are crunchy (some might be a little chewier than others but thats okay).
You can flavor the chickpeas anyway you like - other seasonings suggestions are chili powder, celery salt, or garam masala, but you can really use anything you like.
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