I wasn't familiar with Clean Eating Magazine, and I came across a "clean" fish & chips recipe. It used whole-grain bread crumbs and baked thinly-sliced sweet potatoes. It didn't quite work for me and the test eater (hi, sweetie!), which is why you haven't seen it here on Knives, Fire and Fun.
I love chick peas. They're so yummy and so flexible. Raw on a salad, in channa masala or saag, I've pan-cooked them with onions and stirred in avocado afterwards (where did I put that link?). I've had them in a tagine as well. Then there's hummus. You get the idea.
Anyway, this recipe looked interesting, though it didn't strike me as a snack, so I thought I'd whip these up and put them on top of a salad. Here's our ingredient list:
- 2 cups canned or cooked chickpeas, drained and well rinsed --the cans I had were 15.5 ounces. Close enough
- 1 tbsp fresh lemon juice (Crap, I just realized I forgot this)
- 1 tbsp olive oil
- 1 tsp maple sugar flakes (I skipped this, in case my sweetie decided he wanted some. He doesn't do sweet & spicy combos. I say he's missing out)
- 1 1/2 tsp cumin, ground
- 1/2 tsp coriander, ground
- 1/4 tsp cinnamon, ground
- 1/4 tsp each sea salt and ground black pepper
- Pinch cayenne pepper, to taste
I also chopped up half a lonely onion and threw it in the mix.
- Preheat oven to 425°F.
- Combine all ingredients in a bowl; toss well.
- Spread chickpea mixture on foil-lined baking sheet.
- Put in oven, roasting for 20 to 25 minutes; toss mixture about halfway through.
- When chickpeas are dark brown in spots, remove from oven and let cool.
- Store in airtight container in refrigerator
These did not come out perfect. I think next time (which may be tomorrow, I do have another can of chick peas), I will stir them more often, maybe every 8 minutes instead of every ten. I believe the goal is a light crunch on the outside with a creamy center. Almost, but now quite. So, you'll see this one again.
Thanks for reading!
Questions? Comments? Death threats? Let's hear from you!