Saturday, October 22, 2011

Roasted "Peachicks"

Ahhhh... it is that time of year when, if so desired, I can mess around in the kitchen with the oven on all afternoon and not think twice about it. That gives post-nap snacks a million more options, which recently included oven-roasted garbanzo beans. When the girls woke up, I told them that I'd made them some chickpeas for their snack and the following 15 minutes consisted of a snarfing-down of the "crunchy little peachicks" (Elise). Chickpeas, also known as garbanzo beans, are high in fiber, contain some worthwhile vitamins, and are the main ingredient in hummus (yum!).
Oven-roasted Chickpeas
adapted from here
  • 1 can organic garbanzo beans/chickpeas
  • 1 1/2 T organic olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp chili powder
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • pinch of cumin
    • Preheat oven to 350°
    • Rinse and pat dry beans
    • Roast plain for 20 minutes
    • Remove from oven and toss with olive oil, salt, and spices
    • Return to oven for 20 minutes, or until desired crunchiness is achieved (they do crisp a bit more once cooled)
    • Before offering to others, save some for yourself because these crunchy little peachicks are irresistible to the little ones. Case in point:

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