ROASTED CHICKPEA SNACK
These highly seasoned roasted chickpeas are the best of both worlds: crunchy and salty and packed with sustaining protein. And you likely have all the ingredients for them right now, right in your very own pantry. They are tastily addictive, but also wholesome and incredibly satisfying.
1 15-ounce can chickpeas, drained, rinsed, drained again, and spread on paper towels to dry
1 tablespoon olive oil
1 teaspoon curry powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt or half as much table salt (more if there’s none in your curry powder)
Heat the oven to 400ºF. Heat the oil in a small pan over low heat, then add the curry and garlic powders, and stir until fragrant.
Turn off the heat, pour in the chickpeas, and stir gently with a rubber spatula until they’re coated with the oil and spice.
Spread them in a foil-lined rimmed baking pan and bake for forty-five minutes to an hour, shaking the pan every ten minutes or so. When they’re done, some will be brown and crunchy and some will be golden and still a bit soft in the middle and, ideally, none will be totally black.
If curry isn’t your seasoning, try something else: just the garlic powder, maybe, or some smoked paprika and celery salt. However, curry is pretty appealing to most kids we know.
Photo: Sheila Vermeulen
(I added some poppy seeds)