Chickpeas Rock!

I’ve found a great new snack.  A very healthy one.  Because I’m stuck on that healthy kick.  And enjoying every minute of it.  And every meal.  And now I’m enjoying a new snack!
 

Spicy Roasted Chickpeas.  Very yummy.  I used a can off chickpeas.  Or is it garbanzo beans?  Actually, I believe they are exactly the same thing.  Just different names for different parts of the world.  To totally confuse the easily confused masses.

Anyway, I used a can.  I drained them and rinsed them well.

Then I laid them out on a towel to dry. 

These are the spices I used on my chickpeas.  Curry, cayenne pepper, cinnamon, cloves, nutmeg, ginger, allspice and salt.   Notice I used whole nutmeg.  I grated it in.  I used 2 teaspoons of cinnamon.  And about a teaspoon of salt.  Everything else?  1/2 teaspoon.  Next time I’m substituting in chili powder and cumin.  I liked these so much I’m already planning another batch.

Aren’t the spices pretty in the bowl?  Wonderful mix of colors and smells.

I added 1/4 cup of olive oil to the drained, rinsed, dried chickpeas.

Then I dumped in the stirred together spices on top.

Oops!  I almost forgot.  Preheat the oven to 400°.  And make them at 11:27 a.m.  And yes, you do want to start.  And when you start eating this snack you won’t want to stop.

Gently stir the chickpeas, olive oil and spices together until the beans are well coated.

Dump them onto a cookie sheet.  Notice I lined mine with aluminum foil.  That’s because I hate clean up.  This way I can just toss the foil when finished and put the pan away.  I’m lazy that way.

Bake (roast) them at 400° for about 30 -40 minutes.  I did mine about 45 minutes and I thought that was a bit too long.  And about half way through the baking time, give the pan a little shake to toss them around a bit.

These are incredibly yummy.  And high in fiber and protein.  And low in all the bad stuff.  Healthy snacks, here we come!  I plan to fill my pantry with cans of chickpeas/garbanzo beans.  And when I’m not eating these I’ll be eating the hummus I’ve made from these little healthy beans.  I might have to start a garden of chickpeas in my back yard.  Do chickpeas grow on trees?  We might need a whole tree in my back yard.

I have oodles of pics left from retreat to share.  And I do plan to share them.  Besides double oodles of pics from other quilty things that have been going on in my life these last 3 months.  I’ve been itching to blog about them all.  So check back soon!

But right now it’s Wednesday Waffles Day.  And my waffles are calling.  OK, OK, I know it’s Thursday.  But Thursday Waffles Day just doesn’t have the same ring to it.  And this is the story of my life these days.  A day late and a dollar short, that’s me!
Hugs,
Barb

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8 Responses to Chickpeas Rock!

  1. Aditi says:

    Those look delicious! And yes, chickpeas and garbanzo beans are the same thing.

    You can significantly boost the nutritional punch by using dried beans instead (not just chickpeas but all kinds of beans and legumes). They have far more fiber and protein, and far less sodium. They’re also cheaper! I like to pick over, rinse, then soak for few hours to overnight, depending on what kind of bean it is. I usually do a full bag (those little 1lb bags). Cook til they’re done but not at all mushy yet (with a bay leaf and a clove of garlic, crushed, and a bit of salt). Use what I need, and freeze the rest in 2-3 cup containers so I always have ready-to-go beans on hand that are better than from a can.

    Plus they have better texture too. 🙂

    Thanks for the recipe!

    • Barb says:

      I plan to buy some dry chickpeas soon and cook my own, Aditi. I do that with most other beans instead of canned. If I stay on top of them and have them cooked ahead, I’d much rather use them! Thanks for the tip about freezing them after cooking. I’m gonna try that too!

  2. Sandi McMahill says:

    So good to see you back.

  3. You’re doing much better than I, Barb!! My snack for the last couple of weeks? Chocolate covered pretzels. With sprinkles! 😀 I’ve only gained about 4/10ths of a lb, and I’ve repented! LOL We’ll see how the rest of the month goes!
    Can’t wait to see all that you have to lay on us from retreat and other stuff!!
    Blessings,
    Mary Lou

  4. Barbara Callaway says:

    Barb, I’m thinking you’re the Pioneer Woman of healthy eating. You’re the yin to her yang. Ebony to ivory. You know what I mean. I actually made the bean-oatmeal waffles for my husband last weekend and we both wept. Well, I’d have wept harder if I’d added a little more honey to the mix, but it was heaven. Right down to the whizzed berry blend on top. Full happiness at the Callaway abode. And now the chickpeas/garbanzos!! Would you please post your recipe for hummus? I love it but don’t have a good one. Thank goodness that you incorporate the food with the quilts. And BTW, the pictures of the retreat that you posted were gorgeous! Wonderful artists you were with there. Hope your parents are doing well. Barbara

  5. Linda Sue Johnson says:

    Thanks so much for the recipe. I definitely plan to try this one. Did the roasted veggies and reallllly enjoyed them! I got lab report from doc today, and the overall cholestrol is down — however, triglycerides are up, up, up! So will start a low carb thing and using your good recipes will definitely help. Thanks for “paving the way!”

    See you next week at the guild…Linda Sue

  6. Stephanie says:

    I am so thrilled to have found your blog. My only problem was what category to bookmark your blog, Quilting blogs or Vegan blogs. 🙂 I quilt and recently went vegan for health reasons. I look forward to reading many more of your posts!!!

  7. Lani says:

    Barb, these look so good!! I really think you should start a business (in all your free time!!!) to make and bake and sell all these wonderful new specialties! I’ll be the first to sign up!! In the meantime I guess I’d better go buy some chickpeas! Thanks for the inspiration!

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