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: