So yesterday was Meatless Monday – a little experiment for our family. We don’t consume a lot of meat and have experimented with vegetarianism too. To be truthful, after an extremely busy hockey-soccer-birthday party-hockey-soccer weekend, I was too pooped to shop and wanted to use up some stuff in my fridge.
As such, dinner became a curried chickpea over rice concoction. I have made this many times so I know my kids will eat it. They ate it so quick yesterday, I didn’t even have time to snap a picture 
I have chosen to stop buying canned goods recently due to concerns about BPA and the environment and cost, so a quick boil and simmer of dried beans was in order. Being inexperienced with this – I actually didn’t think about the quantity I would need for dinner – I poured a bunch in the pot and had about 2 cups left over.
Now, I have to pause here, and confess that I have little ok, big potato chip addiction. Not just the once-a-month, need some salt kind. The where-did-I-put-the-chips-it’s-quiet time-and-I-want-my-snack kind of craving that hits me usually as soon as the kids go to bed! I really don’t need to eat chips (who does really?) but I enjoy the crunch and the saltiness ALOT. I recalled seeing a tweet from one of the local bloggers I follow (see her juggle over here ) about roasted chickpeas and thought – PERFECT! Score one for me for using up the extras instead of tossing them, AND I get a healthy snack to boot. Unfortunately, I didn’t think of checking her site for the recipe and found another at a fave site of mine.
So, here’s the recipe I used.
You need:
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 pinch sea salt
- 1 pinch ground black pepper
- 1 dash crushed red pepper
- 2 cups chickpeas, rinsed and drained
