Five Pounds.

Roasted Garbanzos

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.

Roasted Chickpeas

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).


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