Vegan MoFo 2012 | 7
Are you a big snacker? I am. If it were just me, I’d probably snack all day rather than eat proper meals — but, alas, when I have someone else to feed that doesn’t always work out. It’s probably for the better, but I still find plenty of opportunities to indulge.
Whole chickpeas are at the top of my favorite snack list. I adore them plain, but roasting takes the bean to a whole new, addicting level. I have to be careful because I can literally eat them by the pound. Roasted chickpeas are surprisingly versatile and deliver a wonderfully crunchy snack that packs a satisfying, nutritional punch.
Most weeks I make at least one or two batches, and lately I haven’t been able to resist adding (what seems to be more and more) Sriracha hot sauce. If you like a little heat (ok, if you like nose-running, eyes-watering heat), you need to try these simple fiery roasted chickpeas. If you don’t like the heat, just reduce or omit the hot sauce and sprinkle them with salt and pepper or your favorite spice mix.
- 2 cups cooked chickpeas, rinsed and dried
- 1-2 tbsp Sriracha sauce (depending on how spicy you like ‘em!)
- 2-3 tsp olive oil (enough to thoroughly coat the chickpeas)
- Dash of salt
- Heat oven to 400º. Toss all ingredients together in a bowl so that chickpeas are well coated.
- Place the chickpeas on a baking sheet and bake for 30-35 minutes, stirring every 10 minutes or so, until chickpeas are golden and crispy.
- Let chickpeas cool for a few minutes before eating (they are good warm, at room temperature or cool).