Monday, October 10, 2011
My father-in-law was coming for dinner and I wanted to make an appetizer that wouldn't ruin his appetite. He's tended to overindulge on the appetizers in recent months and then not eat much of his dinner, which is actually the part that gives him the most nutrition.
So, inspired by something I'd seen in a magazine, I decided to try roasting some chick peas. You seriously couldn't ask for an easier recipe, and it's light and good for you — the winning combination. I used a Southwestern rub from Penzey's Spices this time around, but I absolutely will be experimenting with other flavors down the road. You can use whatever rub or spices you want to create your own concoction. Let us know what you come up with!
Roasted Spicy Chick Peas
1 15-ounce can chick peas, drained, rinsed and then dried (pat them with a towel after they drain)
1 tablespoon olive oil
1 tablespoon (or more to taste) barbecue rub or chili powder or whatever you want for spices, salt, pepper
Heat oven to 400 degrees. Mix the ingredients in a bowl. Spread out on a cookie sheet. Bake for 30-40 minutes, turning mid-way. Be careful not to over-cook. Let cool. Eat.