hello, wild things!
It’s a gorgeous night – I’m sitting on our screened-in porch with the whimsical fairy lights overhead. I’m blogging, Joe is all over a musician’s message board, the breeze is blowing, the trees are swaying, and the birds are (surprisingly) still chattering. It’s beautifully peaceful, and these are the nights that I hold close to my heart. I just want to bottle this moment up.
I have a simple snack recipe to share. I’ve been on a total chickpea kick lately, which isn’t a bad thing because these things are nutrient and protein powerhouses. Chickpea. I love the word chickpea. I told Joe this recently and tried to explain it to him. He wasn’t getting it. But really… it’s the word chick and pea put together. Both words are already kinda cutesy, and together… it’s just a great combo. Chickpea chickpea chickpea! He thought I was crazy. You probably think so, too. Hey, it’s the little things. ;)
So… spicy curry-roasted chickpeas. Tons of flavor with a kick. The key to these being awesome is to roast them for 45 minutes. This allows them to dry out completely and become super crunchy. You’ll be popping these bad boys like popcorn (and it’s fine – protein quota to fill, right?) Just 1 cup of chickpeas has a about 12 grams of protein. Rad.
The Recipe
Oven: 400 F
Bake Time: 40-45 minutes, or until crunchy
You will need:
- 1 can chickpeas, drained and rinsed
- 1 tbs olive oil
- 1 tsp curry powder
- 1/2 tsp chili powder
- Dash of paprika
- Dash of garlic powder
- Salt and pepper, to taste
To make:
- Preheat oven to 400 F.
- Line a large baking sheet with foil.
- Add all ingredients to a large bowl and mix until chickpeas are covered in oil and spices.
- Lay out chickpeas on baking sheet, and bake at 400 F for about 40-45 minutes (or until crunchy).
- Cool and serve!
Play around with the spices and find your groove in what you like. That’s one thing about my recipes – I never really measure out completely and just add whatever I have on hand. I think it’s more fun that way!
These do not stay very crunchy after a day or two, so I recommend eating them in the same day. However, they are not terrible the next day – you can always top off a salad. I usually make a batch of these on the weekend and keep some to bring to work the next day. It’s always a good 10 am pick-me-up and keeps me full until lunch around 1 PM.
I hope you guys enjoy this simple but healthful snack – at the very least, I hope it inspires you! I’m off to enjoy some fruit on the couch and hopefully catch up on some television before lights out. Have a beautiful night (or, well… day when you are reading this!) xx bianca
