Roasted Rosemary Chickpea Bites

The above chickpeas are from a can!

The above chickpeas are from a can!

Is anyone else pretty politics'd-out? Or rather, politicked-off?! Ooooff, it has been ROUGH here in New York lately. I don't want to wipe my political views all over this delicious and beautifully sound blog (ha, get it? Delicious + Sound? *so corny*), but I will say: Is it November yet?! I can't believe we have another SEVEN MONTHS of this shiz. 

Anyway, lets talk about something that doesn't annoy me, and in fact, something that makes me SO HAPPY: Deez nuts. Well they're not nuts, but they do make mean beer nuts substitution or corn nuts substitution. 

I started this blog as strictly a 'Paleo' blog, but as I've learned which foods work for my body and which ones don't, I've shifted the foods I cook and eat. I still stay away from gluten and dairy and refined sugar because they tend to make me not feel as great, however I now also eat beans and rice sometimes, and CHICKPEAS (well, I guess those are beans too...). 

These make a great snack and they are very straight-forward to make. They are perfect to make as you are multi-tasking; while cooking dinner or even cleaning the dishes! 

There are two ways to make these- 1) from a can or 2) from dried chickpeas. I used dried chickpeas when I first came up with this because that is what I had on hand from when I made Ottolenghi's + Tamimi's wonderful hummus from their cookbook Jerusalem. Both are perfectly wonderful to use, the canned is much easier though.

Made using dried chickpeas that I had to soak overnight first!

Made using dried chickpeas that I had to soak overnight first!

Makes: 15 oz
Prep time: 3 minutes
Cooking time: about 40 minutes

Ingredients:
1 can of garbanzo beans (15 oz)
1 teaspoon olive oil
3/4 teaspoon finely chopped dried rosemary
1/8 teaspoon fine salt
pinch fresh pepper

1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper (optional but makes for an easy cleanup!)
2. Rinse the canned chickpeas and very thoroughly dry them.
3. In a bowl, toss the dried chickpeas in olive oil, rosemary, salt, and pepper.
4. Pour the chickpeas onto the baking sheet in one layer and pop into the oven.
5. Check on the chickpeas every 10-15 minutes to make sure they are not burning by mixing them around. It took me about 40 minutes, but keep an eye out! Also, it depends on how crunchy you want them to be.
6. Voila, snack complete. Store in a container on your counter or in your cupboard.

Another shot of the canned chickpeas.

Another shot of the canned chickpeas.

 
 
 
Music Note

Yesterday another pop music revolutionary passed. Yet another musician that created the foundation of what we know today as popular with the innovation of funk music died. I did not realize how young Prince was- only 57! It is very hard to believe. Heaven is just stocking up on talent this year. Please let us keep some down here!!

His music is not found on Spotify or Pandora, so listen on YouTube or a record player!

Prince