What’s Cooking in Gail’s Kitchen? The Color of Food: Roasted Chickpeas! If you’re like me, some days instead of three squares, you graze your way through the day. It helps to have a high-protein snack on hand when the cravings kick in for something crisp and crunchy. Sure, potato chips might be handy, but would you really feel good after downing an entire bag while perusing the internet? I think not. Seasoned chickpeas can be just as satisfying with their naturally nutty flavor and fiber-filling benefits. Season them with maple syrup for sweetness, a kick of cayenne for spice, garlic for pizazz, or savory ranch flavoring. The best part is you get to choose. Just remember the basic rules: drain, pat dry, peel the skins, and bake. “Bada-bing bada-boom!”
ROASTED CHICKPEAS
Instructions:
30-ounces canned chickpeas, drained and patted dry. Skins removed.
2 tablespoons olive oil
2 tablespoons butter, melted
1 teaspoon Worcestershire sauce
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
Instructions:
Preheat oven to 400°. Line a baking sheet with parchment paper. Combine olive oil, melted butter, Worcestershire sauce, seasoned salt, and garlic powder. Mix well. Drain chickpeas. Transfer to a clean tea towel. Cover and rub gently over the chickpeas. This will loosen the skins so you can easily peel them away and discard. When dry, place the chickpeas in a ziplock gallon bag. Pour olive oil seasoning mixture over chickpeas. Seal bag, squeeze out the air, and toss bag to coat the chickpeas all over. Transfer seasoned chickpeas to the parchment paper-lined baking sheet. Roast 30 minutes, turning every 10 minutes. Adjust time, if necessary. They should appear browned and crunchy. Do not burn. Cool 10 minutes.
I know Gail, give me a bag of crisps (potato chips) and I’m anyone’s! I think it’s the salt and I know it’s not good to overdo it but….. 😋. Maybe I need more herbs and spices instead and this little recipe might be the answer! Definitely worth trying, and I am! 😉💐😋🙋♂️
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Plus, you exert energy removing the skins. Patience. 🤣🍃
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Love the spices! I’ll let the kids do the peeling…
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I like the way you think! 🤔💫
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I’ve peeled chickpeas before and determined this was a job best delegated!
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Like I said….it builds patience. 💫
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What a great-sounding snack. Is peeling the chickpeas a pain?
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Only the first time. If you pinch a chickpea between your thumb and forefinger, they pop right off. ✨
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Good to know – Thank you
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This is something I wouldn’t mind trying as a snack ( I’ll keep the potato chips as a backup). 😋🌿🌞
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Of course. Who can give up potato chips? Not me. Ever. 😜
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Haha, now we’re talking 😁
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My favorite snack! I just wish they would stay crunchy!
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Eat them faster. Just kidding. 🤣🌿
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Sounds great, and no big deal preparing them. Great idea!
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Everything seems like it takes longer the first time, whether it’s driving to a new restaurant or finding beach access. After that, it’s easy-breezy. 😍🍃
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LOL! That is soooo true!!
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I love roasted chickpeas. As an aside, they (maybe not so spicy) are very good for heartburn.
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Good to know. 😋🌿🔥
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My daughter has made these. Lots of work involved, but mango! How delicious these little buggers are.
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Smart man…. getting your daughter to do all the work. Enjoy! 🤔🌿😍🌿😋
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You know it.
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Reblogged this on NEW OPENED BLOG > https:/BOOKS.ESLARN-NET.DE.
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Don’t forget the snacks. 😜🌿
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Love it! Love hummus too, and the water preparing the chickpeas for hummus is called “aquafaba”. Right? 😉 Thanks to Dolly! :-)) xx Michael
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Hmmm. I refer to Dolly as the expert on hummus. She knows. 🤔🍃
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