The other day within my wondrous list of google reader feeds, For the Love of Food blog featured chickpea nibbles and like the dog in the movie Up! I saw squirrel!! Â Beans, salt, crunch, hunger – I was so making this snack right now even though I was mid-sentence in a magazine assignment, my “I’m bored” son was lurking, and I had an endless things to do to keep the walls standing list.Â First myÂ online manners, I commented on ftlofb site telling Sonnet, the gorgeous and brilliant vegan blogger, that I was following her lead truly moments after she posted the recipe. Â In a matter of minutes, chickpea snack was prepped and in the oven. Â Check out the crunchtime recipe gallery I made you to show how to make these with so little effort.
I was lured to this recipe because we all know beans are magically good for us, but my real urgency was hunger. Caught in that afternoon ditch when only a cookie or salty cracker could pull me out, I looked to these salted toasty chickpeas as a lifesaver and perhaps a future go-to snack that wouldn’t leave a guilty aftertaste.
Do you lunge into a recipe before reading it all the way through? Â Had I seen the 40-45 minute bake time I might have reached for a usual snack food of shame, but now I was committed and my son was getting more bored by the minute. Â By the time these guys came out of the oven, I was famished and downed the entire can.
You know how beans are sort of great for dieters in that they fill you to the brim despite their higher calorie count?Many of us like to count beans as proteins, but my ancient nutrition dispelled that idea because she said “you wear beans like bread – on your rear-end.” Â Beans are still better than starchy carbs because they offer loads of fiber and they’re not processed snacks.
The toasted chickpeas satisfied my need for a salty, crunchy snack, yet they didn’t quite make me feel as full as do beans retaining their water. Â I recommend making two cans worth in one attempt and then store them in an airtight container. Â This chickpea snack will help fight hunger pangs and satiate your snack food cravings until you’re on to the next thing. Chocolate!!
toasted chickpeas, a better snack food
preptimeÂ 5 minutes Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â makes 2 cups
baketime 45 minutes
2 10 oz cans of plain chickpeas (garbanzo beans)
2 T olive oil
1/2 t cumin
1/2 t paprika
sprinkle of chipotle chili powder (original called for cayenne pepper)
sea or kosher salt to taste
- Drain chickpeas.
- Mix oil and seasonings in bowl.
- Add drained and towel dried beans into seasoning mixture.
- Spread out onto a cookie sheet.
- Bake 45 minutes in 375Â° oven until crunchy but not burned.
- Might add a sprinkle more of salt while hot.