I have been on a snack kick lately. Normally I am not a muncher. I can take or leave chips and crackers. When I do get a case of the crunchy munchies, as I call them, I grab a few pistachios. They seem to satisfy that need to crunch without making me feel guilty for eating them. Oh don't get me wrong, there are times when I could tear the bottom out of a bag of cool ranch Doritos in a heart beat, but for the most part I am content with my faithful pistachios.For the most part.
Something seems to happen to me as soon as the weather begins to cool though. I have an evil little monster that lives within me and he craves carbs and fat....the more the better. He is the one that whispers in my ear in the late afternoon or, even worse, around midnight. He sings to me about cheese puffs and sour cream and onion Ruffles. He teases me with thoughts of Fritos with bean dip and Ritz crackers with *gasp* spray cheese! He really is an annoying little troll and if I could get my hands on him I would torture him with celery stalks and baby carrots!
So to combat the onset of the little twerp rearing his ugly chip munching head, I have been making things like my Roasted Garlic White Bean Dip or Roasted Red Pepper and Garlic Hummus, both are terrific on fresh veggies or a few pieces of whole wheat pita. They are so flavorful, filling, and healthy...yay healthy!! I always feel good when I munch and know that I am actually putting good things into my body like protein and fiber, instead of fat and sodium.
But lately I have been craving something different. Gettin' bored of the same ol' same ol' ya know what I mean? So on to Pinterest I went to come up with some inspiration for a new yummy snack. That was where I found a ton, and I mean ton, of pins for some kind of roasted chickpea or another. Spicy, sweet, sweet and spicy, sweet and salty, the combinations seemed limitless! But I opted to go a simple route. Few ingredients, not a lot of hassle, just a terrific tasty snack when it is all said and done.
WOW did this recipe fit that bill. Simple, soooo simple, fairly quick, and hits that crunchy craving spot with a 1, 2 punch! I had to stop myself from eating the whole batch in one sitting!! I made sure to make a double batch the next time I made them.
I think I will give the sweet and spicy idea a whirl next time. What do you think? What would your favorite flavor be?
1 year ago - Easy Garlic Pizza Dough
2 years ago - Chicken Parmesan BLTs
3 years ago - Mexican Fried Rice
Spicy Roasted Chickpeas
- 2 15-ounce cans chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1 tablespoon chili powder
- 1 tablespoon paprika
- Olive oil (for drizzling)
- 1 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- Preheat oven to 400 degrees F.
- Pat beans dry with a clean dry kitchen towel.
- In a medium bowl combine the olive oil, garlic, sugar, chili powder, paprika, cayenne pepper, salt, and black pepper.
- Add the chickpeas and toss to evenly coat.
- Spread the beans on a large rimmed baking sheet.
- Roast for 30 minutes, or until the chickpeas are golden brown, stirring once.
- Transfer to a bowl, sprinkle with salt.
Total time: 40 mins.
Tags: chickpeas, Healthy Dishes, Appetizers and Starters,
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