Wednesday, April 4, 2012

Pantry Lunch: Roasted Chickpeas with Cumin and Paprika

Roasted Chickpeas with  cumin and paprika

There are days when groceries are too heavy or the store is too far away. Or there is simply not enough time.

Since that's been the case for me recently, I've had to start getting creative with what was already in the cabinets. The challenge of coming up with meals cobbled together from what is already there can lead to some interesting meals.

One of my favorites: roasted chickpeas and rice. Easy, simple, delicious. Roast the chickpeas while the rice cooker is going and you've got a meal with a nice protein/carbs balance.

I got the idea from Pinterest but I wanted to skip the sweet flavor. A friend of mine mentioned she liked them better when they were microwaved first - don't know why but it does improve the texture - so I started experimenting and came up with what is going to be a favorite staple in my kitchen. Works great in the toaster oven.

Roasted Chickpeas with Cumin and Paprika
1 can of chickpeas, rinsed and drained
1 teaspoon of olive oil (or less)
1/2 teaspoon of paprika
1/2 teaspoon of cumin
salt to taste (about 1/4 teaspoon)

Preheat your oven. Microwave the chickpeas for a minute. Then add olive oil, spices and salt. Toss until the chickpeas are coated. Spread on an aluminum covered sheet and bake at 450 for about 30min - stirring (tossing? tumbling?) once or twice.

Allow to cool before eating. They'll get crunchier as they cool. Eat warm or at room temperature as a snack, over rice, as a side, or in a salad.

Other spices that work great for this: curry + turmeric, lemon + garlic + pepper, thyme + paprika, ginger + thyme.


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