Forget writing, editing, and books. Let’s talk about chickpeas. I’ve had an unholy love of the chickpea for many many years. When everything in the kitchen looks unappealing, I can usually choke down a little hummus. My favorite Indian dish? Channa masala. Felafel? Yes please, I’d like it with a schmear of hummus too.
We had a snow day yesterday. I finished my editing project around 1, and I was so crabby even the dog gave me a wide berth. I didn’t want to stay at home, but it was too much trouble to go out in the snow, and when, god, when is spring ever going to come? And then DP made me roasted spicy chickpeas and most of my troubles melted away.
Marriage-Saving Spicy Roasted Chickpeas
Take 1-2 cans of chickpeas. Rinse and drain.
Lay out on a cooking sheet or casserole pan in a single layer.
Sprinkle with enough olive oil that they’re coated, but not enough that you have standing pools of olive oil.
Stick them in an oven at 400 degrees (mark 6 or 200 degrees Celsius) for 45 minutes.
It could take you 45 minutes to decide on your spice mixture. DP used 2 Tb. each of thyme, parsley (dried), smoked paprika, sea salt, crushed red pepper, and 2 ts of black pepper. It was spicy and delicious. We thought about just rosemary and sea salt. Next time we might use garam masala or even curry powder. Just salt might be more kid friendly. You could probably even make it sweet with sugar and cinnamon, but I’m more of a savory type.
Add spices, mix thoroughly, and chow down.
This recipe is a good freelance snack. Work away while the chickpeas are roasting and then reward yourself with spicy goodness. Hell, you have time to boil dried chickpeas, which makes the whole thing so cheap you want to look at the $5 bowl of roasted chickpeas served at [fancy bar redacted] and cry.
How do you get through February?