Today (Sunday) was a drizzly day,
so I ran outside at 5:30 tonight and took a few
in my decades old
big, fat brown slippers,
and a crumply shirt that I may or may not have slept in the night before.
And also wore the day before.
Shut up!! No judging!
I rather enjoy these kinds of days every now and again, though.
This is the kind of day where one sits down with a cup of tea if one can find the time, there were years or two decades really where there was no such thing as tea time for Tim or me, we were so busy raising kids, coaching ball, working, working, always something going on, never enough sleep, you get it, right?
And I made a delicious
Sweet Potato Loaf, whose aroma filled the whole entire house.
(Course my house is tiny, so....)
I will be sharing that recipe yet this week, hopefully.
with the Fall weather, my thoughts turn to my favorite,
all time favorite food
in the whole entire universe.....
Yup, I am a chip gal.
As we all know though,
chips are meant to be eaten as an occasional snack,
not on a daily basis.
but you get my drift.
No really, what?
What's a decent alternative?
Thinking beyond that, what is actually a
healthy alternative that can cure the
salt and crunch craving?
Indian Spiced Roasted Chickpeas
stored on the counter top or pantry...just like chips!
The recipe author is Sommer Collier of ASpicyPerspective.com
The spice in the clear bowl up there is
I usually throw together my own from this recipe off allrecipes.com.
Easy Garam Masala
Sbmitted by: KitchenBarbarian
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1.Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.
Angie's Note: This makes an awful lot. For the recipe, I cut this down to 1/6. That makes ONE tsp. Other times, I just keep and store the extra in my spice drawer.
So let's get started on this
easy peasy snack!
Drain and rinse the chickpeas and dry them out on towels. Remove loose skins.
Throw the chickpeas on a lined baking sheet.
Drizzle them up with olive oil.....
that garam masala
and add the curry powder,
and sea salt in....
Now spread the spices over the chickpeas and shake the pan to spread them around.
By the way...the following time I made these, I actually stuck all of the chickpeas in a large bowl, then gently drizzled with the oil and spices,
THEN I stuck them on the lined sheet.
Bake in the oven for 15 minutes, then toss the chickpeas....
By the way...these smell awesome roasting in the oven!!
Bake another 15 minutes and pull them out....
They weren't completely dried out, so I stored the small amount of leftovers in the fridge,
not the counter top.
Look how delish they look!
They are crunchy and all that great Indian spice goodness gives it a super healthy kick!!!
If you want these to be extra crunchy, just turn the oven off after the half hour and keep the chickpeas in there an
additional 20-30 minutes.
That's what I did the second time, and we munched on them all week out of a resealable tub on the counter. YUM!!
AUTHOR: SOMMER COLLIER FROM ASPICYPERSPECTIVE.COM
SERVES: 12 - ¼ CUP SERVINGS
- 3 cups cooked chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- ¼ teaspoon garlic powder
- ⅛ teaspoon white pepper
- ½ teaspoon sea salt
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil.
- Rinse the chickpeas and dry thoroughly with a paper towel. Remove any loose skins.
- Pour the dried chickpeas out onto the baking sheet and drizzle with olive oil. Shake the pan to coat the chickpeas in oil.
- Sprinkle the curry powder, garam masala, garlic powder, white pepper, and salt over the chickpeas, and then shake the pan again to evenly distribute the spices.
- Bake in the oven for 15 minutes. Then toss to mix the chickpeas and return to the oven for another 15 minutes. *If you want your chickpeas to be extra crunchy, turn the oven off and leave the chickpeas in the oven for another 15-20 minutes.
- Remove and cool before eating. Store in an air-tight container.
If you want to print the recipe out,
click on the bottom right side page icon down below,
then right-click Print.
You can also click on Download File to print off the recipe.
Or access this recipe from the 100 Days Of Real Food website
that featured this recipe.
Okay, to close out today's super exciting post, here are more Fall drizzly day pictures, but these are cute cause they weren't taken at my house :)
Anyone need a mum off a trailer?
This cute display is out on Hwy 1 between Frytown and Iowa City.
I got the biggest kick out of this basket sitting by the hitch for some reason,
And how about this adorable gazebo out on Hwy 1 just a bit farther down the road.....
This cute vignette is worthy of more
It's just dripping of a Happy Halloween, eh??
And there's little ghostly friends inside wishing you a festive Fall as well....
Okay, that's all I got folks.
If someone does make the Indian Spiced Chickpeas, it would be nice to hear what you thought about them!
Have a great night
we'll talk at ya soon!!!