Since I was a kid I always put potato chips in my sandwiches or crispy fries in my burger (Hello! They needed that little extra somethin-somethin.) My mom loved (and still loves) to call me out that I "just crunch too dang loud" when I eat chips. Har har, Mom. .... but seriously, I'm sure I do. Call me crunchy, call me granola, but at least I have something to back it up: my ever-present, super-necessary, crunch factor.
I came across this recipe a few weeks ago in an Ayurvedic cookbook called Eat, Taste, Heal which has been fascinating on all levels, not the least of which are some pretty stellar cooking recommendations, such as these Spicy Crunchy Chickpeas.
Weird? Maybe. Crunch factor? Yes. Awesome? Heck yes!
The thing is, these are as spicy as you want them to be, and include ingredients you should hopefully already have in your cupboard. I mixed together what I had on hand: turmeric, coriander, cayenne pepper, salt, pepper, curry powder, cinnamon, garam masala, cumin, smoked paprika… then just cracked open a can of garbanzo beans, rinsed them, threw on a few tablespoons of my muy awesome spice mixture, and was done.
After tossing the Spicy Crunchy Chickpeas onto the cooking tray and popping them into a low-heat oven for about 45 minutes I suddenly I had a pretty healthy (and tasty!) crunchy snack that was not a chip (I'm sorry chips, I will always love you, but sometimes I need something that's actually good for me).
These are great for munchies before dinner parties or
get-togethers, and make for most-excellent travel snacks. Also, this is budget-friendly (extra score). So many positives, no negatives! I love things like this: simple, crunchy, and ready
before you know it. Thanks ancient Ayurvedic wisdom!
