Directions are pretty much the same with the exception of switching out the spices. I probably won’t post roasted chickpeas again, but the next flavor I’m going to try is lemon pepper. I’ll instagram it, because I’m unphased by people (Kelly) who think taking vintage photos of your food makes you less of a person.
ROASTED SPICY CUMIN-CAYENNE CHICKPEAS
Recipe Adapted from Martha Stewart ( I know, I know)
- 1 can (15oz) chickpeas
- 3 tablespoon olive oil
- 1 tablespoon of cayenne
- 1 tablespoon of cumin
- Drain the chick peas and dry them on a paper towel. Drying is super-important so don’t ignore this step, Or me. you should never ignore me.
- Mix olive oil, cayenne, and cumin in a bowl, and coat the chickpeas evenly.
- Line a baking sheet with parchment paper, and bake for 20 minutes on 375 degrees.
- Shake the chickpeas around, and bake for another 15 minutes.
- Let cool, and eat immediately or store in an airtight container.
As a footnote, it feels kind of weird to write about something so insignificant as chickpeas after the events of this week. Tragedies like the Boston Marathon bombing have a way of making you think about what’s really important in life, and I realize that chickpeas isn’t one of them.
Thoughts are with Monday’s victims and their families. And certainly not with whoever is responsible, because they’re hungry for attention and we should starve them of it.