Friday, April 23, 2010

Crispy Roasted Chickpeas

It’s funny how when sitting through an all day seminar or meeting your meals become like a life line. In my normal routine I don’t generally have a 3pm snack, but for some reason when in a meeting I check my watch every 10 minutes just waiting for that break. I actually convince myself that my focus will become greater when I get that bag of pretzels.

That being said, one of the things I love about Hip Hostess is that I get to design menus that include those 3pm ever-so-important snacks. I like to put out a mix that includes some old standby’s (some people just don’t like change), healthy snacks and some fun and unexpected items. I challenge myself each month to try new recipes or look for fun and unusual beverages or products.

This month, I decided to focus on the healthy and try the crispy roasted chickpea recipe I saw in Better Homes and Gardens magazine. It looked really simple and chick peas are delicious, vitamin-packed and inexpensive. The recipe called for an olive oil, salt and pepper mixture. I was pleased with the results of the chickpeas but felt that the flavor needed a little kick.

I searched the web and found exactly what I was looking for at Kalyn’s Kitchen. The Moroccan spice mixture provided a hint of hot and sweet at the same time. This is a great, healthy recipe for movie night, cocktail gatherings or as a snack in your child’s lunch box. Plus the attendees at the Hip Hostess event will be bright-eyed and bushy tailed after all that protein!

1 can chickpeas
1 T. olive oil
1/2 tsp. Moroccan Spice Mix
¼ tsp. kosher salt

Spice Mix:
2 tsp. ground cumin
1 tsp. ground coriander
½ tsp. chile powder (the spicier the better)
½ tsp. sweet paprika
½ tsp. ground cinnamon
¼ tsp. ground allspice
¼ tsp. ground ginger
1/8 tsp. cayenne pepper
Pinch of cloves

Preheat oven to 350 degrees.

Drain chickpeas into a colander and rinse well with cold water until no more foam appears. Let beans drain for 5-10 minutes, then pat dry with a cloth or paper towel.

While beans drain, make spice mix. The leftover spice mix can be stored and used for additional veggies at a later date.

When beans are well drained and dried, toss with olive oil, spice mix, and salt. Arrange in single layer on baking sheet. Roast 35-40 minutes or until they are slightly browned and make a rattling sound when you shake the baking sheet. Serve warm or let cool.

1 comment:

Meant for a Moment Designs said...

I've seen this done with peas, never chick peas... I will certainly try this! Very excited. Thanks for sharing!