Secondly, I've become an aunt! And I couldn't be more excited. My nephew was born on the ides of March, is a beautiful baby of 7 lbs 1 oz and officially, legally has the middle name "Danger". I cannot wait to see who this kid turns out to be 7 years from now... I imagine many bruises and a few broken bones.
So, with all the stretching to make roasted chickpeas applicable in this rambling post, the truth is I've been seeing them on pinterest and tastespotting and I wanted to try them. I was told they would taste like popcorn. A myth that I am choosing to dispel right away. These do not taste like popcorn. The closet thing that resemble are Corn Nuts, although I won't be putting them on any Kwanzaa cakes anytime soon. Ben wrote these off immediately. I chomped a few, ate some sorbet, grabbed a few more. I continued to reach for them sporadically throughout the weekend and just finished up the batch this morning. It took me four days to form an opinion, but I would say I like them. Especially when you intersperse the handfuls with a few dark chocolate M&M's, a combination I happily munched on all morning at work. They're different and as long as you're not expecting them to taste like popcorn (see above), you just may enjoy them too, although it might take you 4 days to realize it.
From Running to the Kitchen
As with roasted nuts, I would imagine these are infinitely adaptable to whatever spice combination tickles your fancy the most. Try this. Or try the recipe as is below, because they did smell absolutely WONDERFUL roasting up in the oven. Like spicy apple pie. Ok, maybe that doesn't sound good, but it sure smelled delicious.
1 can (15 oz) chickpeas
1 Tbsp. extra virgin olive oil
3/4 tsp. cumin
1/2 tsp. (heaping) paprika
3/4 tsp. cinnamon
1/4 tsp. coriander
1/4 tsp. ground cloves
1/4 tsp. kosher slat
1/8 tsp. (heaping) cayenne pepper
Preheat oven to 400 degrees. Line rimmed baking sheet with aluminum foil or silicone baking mat. If using foil, spray lightly with cooking spray.
Rinse chickpeas thoroughly and drain. Turn into shallow dish and drizzle with olive oil. Combine all spices and sprinkle over chickpeas. Toss everything until coated evenly. Transfer to prepared tray and spread out evenly.
Roast chickpeas in 400 degree oven for 20-30 minutes, tossing every 8-12 minutes, so chickpeas roast evenly. Let cool on pan and serve! For any remaining chickpeas, keep in airtight container for 3-4 days (that's as long as mine lasted!)