Adam and I, plus the rest of the Qwerty Crew, were heading to the movies a couple weeks after we started the slow carb diet, and all I could think about was popcorn. What kinds of snacks am I going to have at the movies if I can’t have popcorn or candy!?
I know what you’re thinking, garbanzo beans, chickpeas… what’s the difference? Nothing really, just depends on where you are from. The word “Garbanzo” has Spanish roots and the term “Chick Pea” has French roots.
I love snacking. Before the slow carb diet I would most of the time snack my way through the day instead of eating meals. Being on the slow carb diet, snacking has changed big time. Most of the time I’m nowhere near hungry enough to think about snacking. But sometimes, very occasionally I want a little tasty snack like chips or popcorn. I found a recipe for Crispy Chickpeas and thought I would try it out for my slow carb friendly movie snack.
These are little crispy bean balls of happiness. They take care of that salty crispy crunchy chip and popcorn craving. They kind of taste like popcorn to me, so they were more than perfect. The best part about them is you can flavor them any way you want. Savory, sweet ( I have not yet made sweet ones), spicy, garlicky, ginger, cinnamon, any spices you like, the possibilities are endless. The next flavor I plan on making is Sriracha Lime.
2-15oz cans of chickpeas (also known as garbanzo beans)
½ teaspoons cumin
1 teaspoons paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon kosher salt
PAM or about 1 Tablespoon of olive oil
Preheat your oven to 400°F
Drain your chickpeas and rinse them well.
Dry them throughly between sheets of paper towels.
Line a cookie sheet with foil or parchment to save on clean up. Put the chickpeas on it and put them in the oven with nothing on them, dry roasting them for about 30-40 minutes. Stir up the chickpeas a couple of times so they roast evenly.
Place the chickpeas in a bowl and spray with pam while tossing, or if using oil use just barely enough to verly lightly coat them all. Less is more in this situation.
Now toss chickpeas with all the spices and salt until evenly coated. Place back on the cookie sheet and cook for 15 minutes and stir.
Now cook in 10 mintue intervals, stirring them around each time to toast evenly, until they are lightly brown, crispy and crunchy.
Oh man, Thanksgiving is a really wonderful holiday when you have a bunch of cooks in the family. The Qwerty crew came together this year, each one of us contributing a few dishes, and it felt like a pretty effortless affair. Especially when compared to years past where I hosted it solo (even the year I gave up on the headache of waking up early to put a turkey in the oven and served steak in its place).
Adam made an incredible corn casserole as well as a deconstructed turkey, Brandie contributed a divine pumpkin cake with cream cheese frosting and garlic sour cream mashed potatoes, Brie pulled together a delectable butternut squash soup, cranberry sauce, and gravy, and I made a green bean casserole and a sweet potato casserole. (If you’re lucky, they’ll post their recipes here soon!) Everything turned out beautifully, even though we cheated by going with store bought pies – apple, pecan, AND pumpkin, StoveTop stuffing, and Hawaiin dinner rolls. Yum!
It all came together quite nicely, just look at all the colors and textures and flavors and *drooooooooooooooooooooooool*…
It also looked so lovely served buffet style!
I’ve been making the same sweet potato casserole, originally discovered at Epicurious.com (and augmented slightly), for nearly ten years. It’s always a hit, and someone always comments on how perfectly sweet it is – not too much like a dessert like some of the marshmallow laden casseroles, and a nice departure from the more savory dishes typically in the spotlight on Thanksgiving.
See that bottle of Martinelli’s apple cider behind the pumpkin? And another one to the left of Adam’s head? We went through nearly five of them! Forget the wine, beer, and hard liquor! We love our sparkling cider here in the Wendt household. (It’s not even a dry house, it’s just that we reaaaaaally love the Martinelli’s. ”Growed-up” apple juice, baby!)
I thought for certain that I’d be sick of Thanksgiving flavors now that the leftovers have finally cleared out from the fridge – but alas! Alack! I’m still craving more! All of it turned out so perfectly and I was careful not to eat too much in one sitting.
I think you’ll really enjoy this recipe – I tend to serve it just once a year, but it makes a wonderful side dish for any fall meal. Happy eating!