Hey Guys, happy Monday! How was your weekend? I finally got Parker to give in to starting Downton Abbey since the whole series is available to stream on Amazon Prime and man, we’re hooked. Between visiting his parents in North Carolina Saturday and mine on Sunday, somehow we managed to watch the entire first season (and maybe start on Season 2…..don’t judge!).
Here’s a quick and easy recipe for a healthy snack – one perfect munching on during a movie or a TV marathon. I organized our pantry last week and found I had accidentally been buying chickpeas (or garbanzo beans, same thing) without realizing I hadn’t used the other cans. So, this is one easy and surefire way to get rid of them in a hurry.They’re chock full of flavor, fiber, protein and a great alternative to a popcorn or a sugary snack you’d might otherwise reach for.
This recipe is for one can of beans, but you could easily double or triple the recipe if you were making these for a larger crowd. You could also season them with different spices, whatever you’re in the mood for. Enjoy!
Curried Roasted Chickpeas
1 – 15oz. can of chickpeas (or garbanzo beans, they’re the same exact thing)
1 teaspoon olive oil
1 tablespoon curry powder
1/4 teaspoon cayenne pepper (more or less, depending on how spicy you like things)
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
Preheat oven to 400 degrees.
Drain and rinse chickpeas in a colander – you don’t want any of the liquid they were packed in. Roll out on a paper towel and pat dry to remove excess moisture. Place them all in a bowl and toss in olive oil so the seasonings adhere to each bean. Then, add the seasonings and toss until evenly coated.
Spread evenly in one layer on a cookie sheet and pop in the oven for about 20 minutes or until golden brown and crunchy. Depending on your desired crunch-factor, you may want to keep them in longer. Just watch them and every once in a while steal one from the oven, blown on it a little and pop it in your mouth to test it’s doneness. It’s a very technical process, you know.