ARE YOU READY FOR SOME FOOTBALL? At long last, football season is back and with it comes our traditional MNF snack for watching the game! As in the past, some of these will be just snacks (like the ones below); others will be easy to prep to be ready for half-time.
I’m ready to go and cheer on MY favorite team….are you?
Today you get a 2-fer! Two recipes using the same base product – chickpeas aka: garbanzo beans. These cute little balls are the base of some great dips – the most famous of all, of course, is hummus. As you know, that is a combination of garbanzo, tahini (ground sesame), garlic, olive oil and lemon (wow, a 3-fer!)! They are also the main ingredient in falafel (and if you haven’t had these deep fried goodies, you haven’t lived!)
But back to my point! We all try – for the most part – to eat healthy and while there is always a time for a bit of ice cream and/or chocolate, on the whole we are looking for tasty snacks that are good for us.
These 2 I’m sharing with you today fit that bill to a T. My sister shared them with me, knowing I love chickpeas and since I don’t snack much, I can make both of them with one can just cutting all the other ingredients in half! Back in the day, I would have bought the dry beans, soaked them overnight, cooked them….etc. etc. etc. Not today! Just the thought of that makes me want to grab a can off the shelf, light the toaster oven and get roasting! Care to join me?
Honey & Cinnamon Chickpeas (pictured above)
- 1/2 Tbsp. olive oil
- 1 Tbsp. honey
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg, preferably freshly grated
- pinch of Kosher salt
- 1 15 oz. can chickpeas, rinsed and well drained until almost dry
Preheat oven to 375. Line baking sheet with parchment.
Spread chickpeas in a single layer and roast 45-50 min, tossing every 10 minutes.
While chickpeas are roasting, combine rest of ingredients.
Toss roasted chickpeas with honey mixture as soon as they’re removed from oven. You can eat them like this or return them to the over and roast for another 10 minutes to seal in flavor.
Best served the same day but can be held over another day in a tightly sealed container.
Hot & Spicy Chickpeas
- 1 15 oz. chickpeas, rinsed and well drained until almost dry
- 2 Tbsp. olive oil
- 1 Tbsp. ground cumin
- 1 tsp. granulated garlic
- 1/2 tsp chili powder (or cayenne, to taste)
- 1 pinch Kosher salt
- 1 pinch ground black pepper (or more, to taste)
Preheat oven to 350.
In medium bowl whisk together all the spices and olive oil. Add chickpeas and coat evenly.
Spread in a single layer on baking sheet. Bake 45-50 min, tossing every 10 minutes. Cook until slightly crispy and browned.