There I was Sunday with the house all to myself, everybody was out all day. I seized the moment to blog a little, enjoy some good music and read a GOOD book. The book was the main task of the day, so no distractions. I’ve been reading Seth’s next book, I’m helping him make edits before he sends it off to be published. No spoiler alerts here…you’ll have to wait and see! I will say that it is intense, honest and explicit…this is a mad world we live in.
Reading and Editing…Reading and Editing…I worked up a mini appetite. I needed a snack and we were out of hummus. So I opened the pantry – well I had chickpeas and tahini, I could make more…. but no distractions I told myself! As simple as hummus is to make, I decided to go a simpler route and make roasted chickpeas. Just toss them in some seasonings and then toss them in the oven and back to work, what could be easier. You can make them spicier or mild, whichever you decide.
2 (15 oz) Cans Chickpeas (Garbanzo beans)
2 Tbsp Extra Virgin Olive Oil
½ Tsp Wasabi Powder (Horseradish, Spirulina, Turmeric)
½ Tsp Smoked Paprika
½ Tsp Salt
¼ Tsp course Ground Black Pepper
(Note: Wasabi and Smoked Paprika can be adjusted from ¼ to 1 Tsp depending on preference).
-Preheat oven 400 degrees.
-Drain and rinse chickpeas. Remove any skin that is visible from chickpeas. I put them in a bowl and feel through, removing that outer layer of skin as I go. Get as much as you can, it’s okay if there are some left.
-Combine all ingredients in a large bowl.
-Place chickpeas on baking sheet (be sure the baking sheet has a lip on it 1-2 inches, they like to roll).
-Bake for 40 minutes. – Shake pan during cooking to toss chickpeas for even cooking (about 3 times during cooking process, abt 13-15 mins or so). Enjoy!