A few weeks into social isolation is turning me into a contestant on Top Chef. I can’t stop cooking. Luckily, Donna and I had decided that March was going to be our month where we would remove added sugars from our diet. We had purged the RV of all said items by the end of February. Who knew that a few weeks later we would be under social isolation. We are isolated with no cookies, no chips, no pretzels, no crackers and no ice cream. So today I thought I would share my new snack obsession – roasted chickpeas.
I know you can buy them in a bag but with my cooking binge, I just make my own. It is super easy. Here are the ingredients.
- 16 oz can of Chickpeas, drained and rinsed
- 1 TBSP EVOO
- 1 tsp salt
- 1 tsp pepper
- 2 tsp cumin
- 2 tsp smoked paprika
- 2 tsp garlic powder
Preheat oven to 400 degrees
On a cookie sheet arrange chickpeas. I like to use parchment paper for easy of clean up and I think it makes them more crispy.
Put chickpeas in oven. I use the top rack because I have a small oven. I think a conventional oven you could use the middle rack. Cook 15 minutes.
Add all seasonings, mix and place back in oven for 15 minutes or until chickpeas are crispy.
You can eat them warm or cold. I let them completely cook on the cookie sheet before I move them to container. I am not sure how many days they last in the refrigerator. A batch only lasts two days in my house because we love them so much.
How are you all doing? What are you cooking? Do you have any recipes you would like to share?