Snacks. I’m all about them. I’m a big snacker, and I love snack-like suppers or meals. Just combine a lot of good-for-you stuff (plus a treat), put it all out on a cutting boards and voila. Perfect for guests or as a meal while you watch a movie. Some of my favourite cutting board staples include: humus or good-for-you dips or spreads, rice crackers/other crackers or a good crusty bread/baguette cut into dipping chunks or thin pieces, raisins, cranberries, any unsalted nuts (cashews, pistachios, etc.), different cheeses, olives, cut veggies or fruit slices or berries (or dried fruit like figs or apricots), kale chips, basically anything bite sized or toppable! Maybe a few chunks of dark chocolate or something sweet on the side just for balance!
I’m always expanding my cutting board menu, and one thing I decided to try and share with you today is Spicy Roasted Chickpeas (chickpeas are also known as garbanzo beans) . They’re high in protein, fiber (two cups provide all of the fibre you need for an entire day), folate and iron, plus they’re low in fat, cheap, and you can flavour how you wish. I still feel like I need to play with this recipe a bit, but here’s what I did to create these tasty, filling and nicely hot snack attack. Would also be great on top of salads, mixed into a wrap, or as an anytime snack. Give it a try, and tell me what you think!
Spicy Roasted Chickpeas
-First of all, you want to decide if you’re using dried chickpeas or canned. Dried beans/legumes are ridiculously more cost-effective, last forever, and it’s so nice to know exactly what’s in your food as there are no preservatives, salt or other additives, unlike most canned versions. If you’re using dried beans, cook them as per the directions on the bag (you can soak overnight and then cook, or I took mine and boiled 1c of water, added 1c of dried chickpeas, lowered to a simmer and cooked covered for an hour and fourty five-2 hours. Then I drained them, rinsed with cold water and stored in the fridge in a container with more fresh cold water covering them). If you’re using canned (they’re already cooked), try to find one without added salt, but either way rinse them a few times very well with cold water to get the “can” taste off of them!
-Preheat your oven to 425 (you want it a hot one!)
-Take your cooked chickpeas and dry them off with a clean dishtowel or paper towel. It’s good to lay them flat and rub the cloth over the top of them to remove any skins from your chickpeas
*These are fine to eat, but they’re nicer removed for texture.
-Throw them in a bowl, and add 1tbsp of oil along with a bunch of your favourite spices. I added cayenne pepper, chill powder, a bit of paprika, powdered garlic and fresh pepper.**
* I didn’t add salt, as it’s great to use various spices (especially hot ones) to add flavour instead of adding sodium. However, if you want to add it by all means, give ‘er!
-Toss your oil, spices and chickpeas. You don’t want to use too much oil- just enough to lightly coat the chickpeas. When everything’s tossed and lookin good, place on a baking sheet (something with sides works really well since your chickpeas won’t roll off of it) and pop in your oven.
-Bake for 15 minutes, flip your chickpeas, stick back for another 15 minutes, taste and add more seasoning if you like, then turn your oven up to broil.
-Keep an eye on them closely (when they get too hot they pop like popcorn kernels! Heads up!), but broil for 1 or 2 minutes per side (give them a flip in between) and take out to cool. They should be crunchy and tasty, so if you want them crunchier leave them in a bit longer, but be mindful not to burn and not to have them pop!
-Eat them hot, allow to cool otherwise and once cooled add them to a glass mason jar or plastic container for storage (be sure that they’re not hot or even warm before putting into a container otherwise the heat will make them sweat and get soggy).
I keep them in the cupboard instead of fridge, and they keep well for a few days no problem but they will lose their crunchiness! They’re definitely better the day or or next, but feel free to pop them in the oven again to crisp if need be, or just eat em up fast and share with friends! They make sweet snack gifts and can be dressed up in a mason jar! Also great for a snack while hiking, picnics, or road tips.
**Next time I think I’ll try making sweet ones by adding a bit of maple syrup or brown sugar to them with cinnamon, but I also want to make curry-flavoured chickpeas and also maybe try some with Newfoundland savoury and dried onion powder on them a la traditional Newfoundland “dressing” flavours. Yum b’y!
(I kinda want to make those right now! I’ll let you know how they turn out!)