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By Eden Hertzog

Is it just me, or are you always looking for good snacks too? I think we all know how easy it is to snack on COOKIES or bread-y things or sweet things or salty, fatty things. A good snack is hard to find. Am I right or am I right?

So remember last week I was telling you about how I wanted to have a good week and how soup was going to fix my overwhelming sense of overwhelm? (Maybe I didn’t share that part, but that’s the truth). I am getting ready for child number two by attempting to create something like a balanced routine that will keep us all nourished and sane. Hopefully.

I started with soup because we can eat that for lunch and lunch is always the forgotten or stressed-over meal around these parts. But see, then there are snacks. Two snacks a day: one between breakfast and lunch and the other between lunch and dinner. Cedar needs them, I need them. My husband really needs them but is not one to jump on the food-prep wagon with me.

I present to you one of the easiest, most delicious things I’ve made in a long time. So simple that I know they will become a staple around here, and so yummy that I didn’t even get a freakin’ picture of the finished product because we ate them up so fast. Spiced, roasted chickpeas. We ate them on their own but I foresee a future of salad or brown rice toppings.

I also want to show you what I got at the dollar store that is bringing me sanity this week: a little whiteboard for the fridge. I know all of you probably have these already and I am just really slow on the train of organization, so if there is anything else I need to help me get on track then let me know, okay?

 

Spiced Roasted Chickpeas

Ingredients:

• 1 28 oz. can of chickpeas, rinsed and drained

• ¼ cup olive oil

• 1 tsp cumin

• 1 tsp chili powder

• 2 tsp madras curry powder

• ½ tsp cinnamon

• 1 tsp salt (more if you’d like)

• black pepper to your liking

• a squeeze of lemon

How to Do It

Preheat your oven to 375F

In a medium mixing bowl, combine all of your ingredients and toss until well-coated. Place on a parchment-lined baking sheet and bake for 40 minutes, flipping those little chickpeas around at the halfway mark.

That’s all you have to do.

Eden Hertzog is the Baker Babe behind New Moon Kitchen. Find more delicious, healthy recipes here and on her blog.

 

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