Snacks are Good: Spiced Roasted Chickpeas
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
• 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.