Since I've been eating better...chickpea has become a dear close friend. We were always acquaintances (enjoying each others company on occasion), but recently I'm feeling we're inseparable! I'm glad too, as I know many people who can't stomach chickpea...many who can't stand to be in its presence - a "conflicting texture thing."
I quite like chickpea's soft bite and subtle earthy quality. I especially appreciate how chickpea seems open to whatever my mood. Whether pulsed into a soup, hanging in a salad or baked in the oven dressed in marinade of choice...chickpea is a friend I can count on time and time again ~ who leaves my stomach satisfied and my mind full ~ of creative ideas for our next encounter! (...we should all wish for a friend so loyal.)
Baked Chickpeas (adapted from recipes off the web)
1 can Chickpeas (drained and rinsed)
1-2 Tablespoons Olive Oil
2 cloves garlic, minced
pinch of salt and fresh cracked pepper
1 T. garam marsala
1T. brown sugar
1T. chopped, fresh cilantro
Preheat oven to 400. Line roasting pan with sides with aluminum foil. Place chickpeas in pan in a single layer. Drizzle with olive oil and minced garlic. Shake around to coat the chickpeas well.
Now this next part I've seen done different ways - some add other flavors and spices before cooking and some add them right out of the oven. Shown here: I added 1 T garam marsala and 1t. smoked paprika prior to cooking. After 12 minutes, I took them out of the oven and sprinkled with approx 1 T. brown sugar and 1 T. chopped cilantro. S&P to taste. Sweet and Spicy!
Makes a delicious snack or perfect side dish! Get creative with your spices!