It’s inevitable. Return home from what was a mass of travel from August to October and it shows on the scale. Of course all of it worth it as I enjoyed some of the best food, wine and beer in the country. Alas, I still need (and want) to fit into something besides the “yoga” pants.
I am not friends with exercise. I always wished I enjoyed running, many of my friends find tremendous relaxation and perspective from it. I just want to call the ambulance. I also refuse to substitute fake food for real to shake off a stone.
Instead I just cut the portions down, and for the tough moments, I go for full flavor snacks. Triscuits I find especially handy; if it doesn’t fit on top, it’s too much. My second go to snack is roasted chickpeas. No, don’t click away. Try it first before you scoff.
2 cups chickpeas (canned is fine, but must be well drained and laid out on paper towel)
3 Tbs. olive oil
1 Tbs. kosher salt
½ tsp. fresh ground pepper (coarse)
1-2 Tbs. curry (powder is fine, the more you add the spicier)
¼ tsp. garlic powder
Preheat oven to 400F (rack in lower 1/3). Line a jelly roll pan with tin foil (saves cleanup time, but of course optional). In a large bowl toss chickpeas, olive oil, and half the salt and all the pepper. Dump on to pan in a single layer. Roast in oven for 15 minutes. Give the pan a good shake and rotate the pan in the oven. Roast another 15 minutes until lightly brown and toasty crisp.
Empty into a large bowl and season with remaining salt, curry powder and garlic powder. Toss to coat well. Best served warm but can be kept in a covered container for a day or two.
Adapted from “How to Cook Everything” (Mark Bittman).