Photo: Maria Shumova/Shutterstock
When I was a kid, my parents never gave us snacks, and I didn't know anyone else who got them. You could grab an apple or a piece of cheese if you were peckish, and sometimes on a summer afternoon we were allowed to take a bit of money and go to the corner store where we would buy candy and quickly ruin our supper. My parents did buy potato chips every week, but that was a treat we got on Saturday night while we watched the hockey game.
Nowadays, people seem to snack all the time. It is in the nature of snacks that it be something quick and easy, in other words something you bought to eat on the go, rather than something you make yourself. There are a couple of problems with that, the first being that snacks are generally packed into single servings, so buying a package of 12 granola bars results in 12 individual packets of garbage. However, the larger issue is the astronomical amount of salt, sugar and fat that those snacks contain. There usually isn't much substance like fiber or protein to those snacks either, so you don't get any real benefit from them. The salt and sugar makes your mouth happy, but it isn't doing your body any favors.
These roasted chickpeas are an easy alternative to the empty snack. They take a bit of time in the oven, but the prep time is almost non-existent. You can tailor the spicing to your own particular tastes. I didn't use the lemon pepper as suggested in the recipe, but rather ground cumin, and a bit of cayenne pepper which gave it more of an Indian taste with a bit of heat. You could use dried oregano and basil for a Mediterranean flavor — really whatever you have that you like. If you are feeling a bit hungry mid-morning, a handful of these chickpeas at your desk is all you need to tide you over to your lunch break. Of course, the trick is managing to keep it to one handful!
This recipe is from The Globe and Mail newspaper.
Prep time: 5 minutes
Total time: 1 hour and 20 minutes
Yield: 2 cups
- 19-ounce can chickpeas
- 1 teaspoon olive oil
- 1/8 teaspoon smoked paprika
- 1 teaspoon lemon pepper
- 1/2 teaspoon curry powder
- 1/4 teaspoon salt
- Preheat your oven to 425 degrees F.
- Drain and rinse the chickpeas. You want them completely dry, so roll them between some paper towels and then leave them out on a paper towel-lined cookie sheet for about 20 minutes to make sure all exterior moisture is gone. Spread the chickpeas on a parchment-lined cookie sheet and put them in the oven for 45 minutes to 1 hour or until they are crunchy.
- Remove from the oven and toss with olive oil, smoked paprika, lemon pepper, curry powder and salt. Store in an air-tight container.
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