moving along. i've been enjoying my little afternoon snacks. they keep me from going all hulk smash! at the end of the day. the energy bars are awesome but after 2 weeks, i needed a little change up. enter the roasted chickpeas.
it's always best for me to have a snack broken down into smaller pieces, that way i don't inhale it all at once. these turned out pretty well and lasted all week.
roasted chickpeas
2 cans chickpeas (garbanzo beans) drained
2 tablespoons olive oil
1 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons honey
dump 2 cans of garbanzo beans into a colander, rinse and drain.
spread out on paper towel to soak up excess moisture. preheat oven to 375 degrees. spread dry-ish chickpeas on to a baking sheet lined with parchment paper. bake for 45 - 60 minutes or until beans are crunchy. mine took the full 60 minutes.
remove from oven and immediately (carefully) toss with olive oil and seasoning.
you can throw these back in the oven for another 10 - 15 minutes to caramelize. i didn't but wish i had. the honey and oil made them a little soft after cooling in the mix. live and learn. that being said, they were still really tasty. i scooped some into smaller containers for the week as they can be kept up to 4 days in airtight container. i did 5 days, sue me.
1st shelf: tea boxes, k-cups (top drawer), running gu & biscotti (bottom drawer)
2nd shelf: oats, pasta, lentils and biscuit mixes
3rd shelf: sugar, salt, nuts & seeds, oils and vinegars
4th shelf: spices, liquid sweeteners and baking powders
floor: unopened cocoa, sugar, powdered creamers
it's a working in progress, bring home another drawer unit so nothing is actually on the floor. i'll update once my grocery shopping process gets organized.
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