Roasty, toasy flavor with oodles of protein and crunch! Mmm...
When I opened the food section of the Lincoln Journal Star today I was thrilled to see something different and wonderful that I could share with the Club Members!
We at the Food Stamps Cooking Club are all about helping you S T R E T C H your food dollars. It does not matter whether you are simply a frugal shopper or you lean hard on that EBT card from SNAP or WIC. Whether you get food from a food pantry or accept food commodities; it makes no difference–we all have to eat and it’s tough stuff, this living on a dime! It’s important to pack as much nutrition into every meal as possible and it helps to be creative and clever at getting everyone at the table a meal they would actually enjoy!
One of my most favorite food editors is Lynne Ireland. Today she wrote about roasting chickpeas. I must have been living under a bushel for my whole life, because it had never occurred to me that chickpeas/garbanzos could be roasted.
SIDEBAR: Roll your eyes HERE. END SIDEBAR.
That phase of Mother Connie’s life is history. Just scope out this EZ do idea:
*This appeared in May 16, 2012 Lincoln Journal Star and is taken from WeightWatchers.com
Olive oil cooking spray
2 cups canned chickpeas, rinsed and drained
1/4 teaspoon garlic powder
1/8 teaspoon red pepper flakes
Any seasoning, such as chili powder, curry powder, garam masala, seasoning blend, cumin, lemon pepper, Cajun spice mix or Tabasco sauce to taste
Preheat oven to 350 degrees – or 425 for more crunch in less time. Lightly coat rimmed baking sheet with cooking spray.
Spread chickpeas on baking sheet and sprinkle with garlic powder and red pepper; toss to coat.
Roast on bottom rack of oven, shaking pan about every 15 minutes until browned and slightly crunchy, about 45 to 50 minutes. 25 to 30 minutes at higher temperature.
The chickpeas still will be soft at lower temperature, more crispy if cooked at higher heat.
Cook until desired texture is reached, cool before serving.
*Yields about 4 1/2 cup servings, equal to 3 Points Plus value for Weight Watchers.
Food Editor Lynne Ireland suggests using these as an alternative to cocktail nuts, croutons for a salad or as a healthy snack when others might choose to open a bag of chips. Mother Connie can imagine using them as topping for pasta, too.
There is plenty of room for variety with this because you can pick and choose the flavorings to suit your current fancy! How can it get any better than this? grin
Your comments on this blog mean the world to Mother Connie and judging by the mail we get, you are appreciative of them, too. So click on the comments and let us know what you are doing with garbanzo beans or whatever else is making your kitchen smell like home and makes your heart sing! Thanks, guys. Please know that you are loved.
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