Sort of Back in the Groove with Spicy Roasted Chickpeas
I needed this hammock today. Notice Max getting in the groove too and rolling around on his back. I’m finally posting after too long and I thought what better way to kick off my re-entry into blogland than with a spicy snack. I’m also paying tribute to two friends (and one of the members of one of my all time favorite musical groups the Beastie Boys) who recently passed away. Two in a month is two too many, but they would love this: kicking back with a snack and a glass of wine and listening to the Beastie Boys.
In Loving Memory Of My Friends
1957 – 2012
1962 – 2012
Adam Yauch (MCA of the Beastie Boys)
1964 – 2012
I’m addicted to these and Rob ate them for breakfast. They are super cheap and easy and you can use any savory/sweet combination you can think of. Oh, and yes, chickpeas and garbanzo beans are the same thing. I used the canned version for the super easy factor, but if you’d rather use dried beans…go for it. I am however, promoting the canned version for less time spent working and more time… enjoying! Viva la vida.
Spicy Roasted Chickpeas
- 1 15 oz. can chickpeas/garbanzo beans (same thing)
- 1 Tablespoon olive oil
- Kosher Salt to taste
- Cayenne Pepper to taste
- Cumin to taste
Heat oven to 400 degrees. Rinse and drain chickpeas/garbanzo beans. Spread onto a sheet pan and blot with paper towels. Drizzle olive oil over the top and toss with a spatula to coat. Roast for 20 minutes giving the pan a good shake once through the roasting. Remove from the oven and sprinkle with kosher salt, cayenne pepper and cumin. Stir with a spatula and put back in the oven for at least another 20 minutes or more until deep golden brown. The longer the better for maximum crispiness! Pour into a bowl and enjoy with your favorite beverage.
Inspired by Jen Yager – thanks Jen!