Spicy Roasted Chickpeas Snack and WIAW

Its that time of the week again. Wednesday.  The day I get to share my food intake.  It is hard for me to believe the week is half over. I am looking forward to Friday this week in a big way. I have a huge project for work on Thursday and I am ready to be done.

Monday was the longest day ever...lots and lots to do and it still felt like the day would not end.  There were some massive thunderstorms in the morning which puts fear into all those that rely on technology for the work.  If the power goes out I literally cannot do a thing.  I was saving like a mad woman as well just in case.

Tuesday I had to run up to Albany for the day to visit a school for a campus tour.  3 hours up, 3 hours for a tour, 3 hours back.  That was my day.

Here are my eats...

Breakfast was a cinnamon scone from Panera.  There was lots of coffee involved.  The first was a hazelnut coffee with chocolate soy milk.  The second was a skim milk latte.

Lunch was a salad topped with Spicy roasted chickpeas.  Best. Snack. Ever.  Pop them plain or add to a salad.  Delicious.  

The grill made an appearance for some salt and pepper pork loin and Parmesan asparagus.  No dishes except our plates.  Best. Dinner. Ever.

Dessert was 1/2 cookie from Red Rooster, chocolate chunk and coconut.  I made it healthy with some strawberries. 

Spicy Roasted Chickpeas

by Emily Morris

Prep Time: 5 minutes

Cook Time: 25 minutes

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Ingredients (serves 4)

• 1 can chickpeas (aka garbanzo beans) that's about 1 2/3 cups
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon real salt
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne
• Grated zest of 1 lemon
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme
• 1/2 teaspoon garlic powder

Instructions

Preheat oven to 425.

Make sure the chickpeas are well-dried. Lay in a single layer on rimmed baking pan and roast for about 10 minutes.

Mix remaining ingredients in a bowl and added cooked chickpeas. Stir until well coated.

Again, spread chickpeas on a baking pan and bake for about 10 minutes.

Remove and shake pan so the chickpeas rotate. Continue baking for another 8-10 minutes, or until chickpeas are crispy. Serve warm.

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Make sure you bake them until cooked through.  The chickpeas should start to split.  The longer you bake, the more crunchy the chickpeas will become, almost like nuts.

Mr. J, who really does not like chickpeas, liked them a lot.  He even said he would have them again.  Plain. As in a snack.  Crazy.