I recently had the pleasure of reading Decoded - a book written by one of my favourite hip-hop/rap artists Shawn Carter a.k.a. Jay-Z. This memoir literally “decodes” the lyrics to many of his popular and not so popular tracks. Jay-Z paints a picture of how and why he wrote what he wrote, but more importantly how he started rapping and writing. The book is humble yet arrogant, thought provoking and concise.
On one occasion while reading Decoded I had a serious case of the munchies. I tore through my cupboards which only contained rice cakes, cans of tuna and chickpeas (I know it sounds mundane but if it’s not in the house I won’t eat it a.k.a junk food). I knew I wanted something savory (I didn’t want my Egg White Chips) so I did what anyone who’s too lazy to do any groceries would do – find any recipe I could online and try to make something out of chickpeas! It may be hard to believe but I think Roasted Chickpeas are my now all-time favourite Savory snack.
- 1 can (14 oz.) chickpeas (garbanzo beans), drained
- 1 teaspoon olive oil
- 1 teaspoon cinnamon or your spice(s) of choice (I used ¼ tsp. Garlic Salt and Pepper to taste)
- 1 1/2 teaspoons brown sugar ( I omitted the sugar)
- Place chickpeas on a baking sheet lined with parchment paper (I used Foil).
- Bake at 450 F for 30 minutes (I baked for 40 minutes but you have to be careful to watch in the last 10 minutes so they don’t burn.
- DO NOT SEASON OR ADD OIL until after they’ve baked. – in fact I started munching on them before adding any seasoning and they were still tasty!
- Transfer chickpeas to a bowl and mix thoroughly with the rest of the ingredients.
- Enjoy hot, or bring to room temperature and store in an air-tight container. Like popped corn, the chickpeas are never as good the next day. However, they are still quite enjoyable 3-4 days after making them. (They lasted for two days in my house not sure about the 3-4 day rule but I am sure they would still be just as tasty).