Todays “Take-Out Tuesday” will be like one you have never seen before…TOTs with a twist. What is this twist you might ask? For starters, how about the fact that my bank account was sacked and plundered by this man? Either Sarkozy robbed me of my meager stipend or I déjà spent my monthly allowance on wine, cheese, and baguettes.
In any event, I am surviving this week on whatever is left in my pantry/fridge. Looks like I will have some new recipes out for you soon–perhaps Pasta with Peanut Butter-Yogurt Cream Sauce with a sprinkling of baking soda in lieu of parmesan. Yes, it’s that dire.
So this week, my T-O-T recipe is going to be a hybrid (Prius owners everywhere unite). This recipe is still going to be so easy, you might as well have ordered takeout. BUT, it is more of a snack than a meal. Think of this as a hybrid between takeout and a new series of posts called “Snack Attack”.
This recipe will get you lots of chicks. Chick magnet. Chickpeas, chick PLEASE. Instead of reaching for a bag of potato chips next time you snack, try making this healthy recipe for Spicy Baked Chickpeas instead. You get the same crunch as chips minus all of the hydrogenated chemicals. Simple, Spicy, Scrumptious.
Spicy Baked Chickpeas:
- 1 can chickpeas (aka garbanzo beans) rinsed
- 1 tablespoon olive oil
- Spice blend (I used approx. one teaspoon dose each of paprika, cayenne pepper, cumin, sea salt, pepper–season to your liking with spices, it’s comme-vous voulez!)
Open can of beans, dump in a strainer, and rinse under cold water to get rid of weird preservative/birthing liquid. Gently pat the beans dry with paper towels. Place in small bowl and mix beans, olive oil, and spice blend until thoroughly coated. Place beans on baking sheet and cook in a 400 degree oven until the chicks are tanned, golden brown, and crispy, 30-45 minutes. Make sure to give the tray a shake every 10 minutes to avoid burning! Serve hot–they won’t last long!