Roasted Chickpeas

26 09 2011

How has your week kicked off? The weather continues to be balmy here in Calgary. Now that the busy summer is over, I have been enjoying trying a new recipe here and there. The other weekend I tried one of Mark Bittman’s recipes for Roasted Chickpeas. I was looking for something simple and healthful to bring to a certain someone’s non-birthday party and I knew an experiment would be okay with this crowd. For his actual recipe and blog click here. I adapted his recipe to my tastes and seasoned with hot smoked paprika and sea salt. Smoked paprika is popular in Spanish foods. It is super flavourful. I picked some up after taking a Spanish cooking class with Tony before our honeymoon to Almeria, Spain a few years back. At the cooking class we made toasted blanched almonds with smoked paprika and sea salt, which were amazing. I figured it would make chickpeas exciting too.

  • 3 tbsp Olive Oil
  • 1 can, 398ml, drained cooked / canned Chickpeas
  • 1 tsp minced Garlic
  • Fresh cracked Black Pepper
  • 1 tsp Sea Salt
  • 1 tsp or more Hot (or mild) Smoked Paprika

Pre-heat the oven to 400F. Heat the oil over medium heat in an overproof fry pan/skillet that is large enough for the chickpeas to be in one layer. If you have a pan with a handle that might be sensitive to heat, I have seen chefs wrap tin foil around it. Once the oil is hot, add the chickpeas, garlic, half the salt and some cracked pepper. The garlic and chickpeas will crackle a bit, shake the pan so the chickpeas are coated. Place the pan in the oven. Roast in the oven for 20-30 min (mine took 30 to get a crunchier skin), shaking the pan every 5 min or so. When they’re done, sprinkle with the paprika and the rest of the salt, toss, taste, adjust and serve.

Smoked Paprika Roasted Chickpeas

I found the crispness didn’t last very long, but everyone that tried them said they were good and would be good on a salad too. Tony kept eating them in the car on the way to the party (bad distracted driver).

Eat well, Be well,

Nat

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Lazy Saturday Lunch

29 05 2010

As Tony took what was left of the basement to the eco-dump (where all your old building material is separated into it’s applicable heaps) I finished up some work and made lunch for when he got home. I didn’t feel like cooking but felt like a warm and healthful bowl of something. In this case you look in the fridge, take stock and create. I figured I could make a veggie, chickpea dish with the Lemon Tahini dip/sauce (see earlier post on tahini) that is a staple around here.

I steamed a bunch of chopped carrots for 5 min, added broccoli florets to it in the last minute and drained the lot and added it all back to the pot. I added half a can of chickpeas, 2 big blobs of tahini, juice of a lemon, splash of apple cider vinegar, cracked pepper and pinch of salt and warmed it on the stove on medium. I added a bit of water to ensure it was saucy. I spooned it into a bowl and although I had no rice (and realized this would have been great with soaked wild rice, no cooking required, oh well, next time), I grabbed a handful of pita chips and put them on the side. Lunch is served. Filled our tummy’s and gave us energy to do more work around the house.

Eat well, be well,

Nat