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Monthly Archives: March 2012

Well here we go, first post on the blog, and it contains neither honey nor garlic.  Instead, I come to you with roasted chickpeas.

I admit I’d been building up this moment, convinced that I needed to start off with a recipe completely out of the ordinary and “blog-worthy.”  The oatmeal chocolate chip cookies Danielle and I made the other day went unblogged, even though we’re on spring break and I have more time than usual to procrastinate my homework.  I thought I had to wait for the right time and the right recipe and the right light for photographs.  But then Mom came home with a can of chickpeas and now here I am, blogging their way to roastedness.

I’ve been seeing spiced, roasted chickpeas floating around various blogs for a while and wanted to try them out.  They seemed reminiscent of the dried chickpeas I remember being a favorite snack of one of my relatives in Israel, back when I visited for the summer a couple years ago.  And given my recent semi-obsession with kale chips, it only made sense to continue the vegetable-roasting trend, right?  Crunchy chickpeas — how could you go wrong?

After a little poking around the internet to get ideas for different spice combinations, I eventually settled on adapting these Spicy Cinnamon Roasted Chickpeas (“adapting” basically meant adding some ginger and using less paprika).  And they turned out really well!  They are a pretty excellent snack.  Nicely crispy, with a combination of sweetness and spiciness.  I’d like to try them with other flavors, too.  There are lots of different combinations that could be good!

 
Spicy Cinnamon Roasted Chickpeas
 
1 15oz can chickpeas, drained and rinsed
1 tablespoon olive oil
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon cinnamon
1/4 teaspoon coriander
1/4 teaspoon cloves
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/8 teaspoon ginger
 
Preheat oven to 400 degrees.  Combine chickpeas, oil, and spices in a bowl and toss to fully coat the chickpeas.  Spread chickpeas out on a baking sheet and roast until they are crispy (mine took about 40 minutes, but start checking them sooner), shaking the pan occasionally to mix them.