Oil Free Oven Roasted Chickpeas
Often I see the same things I am doing presented far better by other people. Sometimes we can dispare and think that what we are doing is not good, or beautiful or worthy. I urge you to not compare yourself and instead enjoy where you are in your own creativity and process. We are all constantly being inspired and inspiring others, that freedom of creativity and expression is something we should treasure. I realize though my own creativity has limits. Not only my abilities limit me, but also my equipment, time, budget, energy and overall health and spirit all influence the work I am doing.
When I get busy or tired I can sometimes find it difficult to use my energy cooking my own meals. I do some meal prep and usually have mashed potatoes, tortillas and quinoa around. Recently I’ve been enjoying roasted chickpeas as a quick and nutritious snack. I eat them by the handful as an afternoon snack or jazz up a vegetable bowl with a few on top. I’ve even used them to make taco filling. Here’s my version of roasted chickpeas to warm up your kitchen and creativity this weekend.
Roasted Chickpea Recipe
2-3 cups cooked chickpeas
½ t tumeric
½ t paprika or cayenne
½ t ground rosemary
½ t ground oregano
¼ t ground thyme
Salt and pepper to taste
Preheat oven to 350”F
In a bowl, mix the chickpeas with all the dry spices, salt and pepper.
You can add oil, but I like them just as well without. If the spices aren’t sticking add 1-2t of water.
On a lined baking sheet lay out the chickpeas and bake for 20-30 minutes until golden brown and crispy.
Enjoy as is, or over salads, as taco filling or in quinoa bowls.
Keeps 1 week in the fridge.