If I buy a bag of potato chips for Ron, I'm usually in them before I get them home from the store. They're addictive, and not what I'm looking to eat. These savory and slightly spicy Mediterranean chickpea snacks are also addictive, but I feel so much better about eating them. After all, the main ingredient is chickpeas, also the main ingredient in hummus, so they've got to be good for you. Yes they are. They're healthy, with no added fat, no gluten, just a little spice. Try these for your next buffet, take them to a Super Bowl party, or hide them in the refrigerator for yourself. They're best when freshly made, but will keep for a week in the refrigerator. I haven't frozen them yet, but I think they will freeze well. Can be used in place of nuts or chips, or as a crunchy topping on salads. Enjoy
Savory Mediterranean Chick Peas
Can of chickpeas, rinsed and drained
1/1/2 tsp za/atar (Mediterranean spice)
1 tsp cumin seeds
pinch of cayenne, or more if you want the chickpeas hot
1 tsp Kosher salt
1tsp granulated sugar
Rinse and drain a can of chickpeas. Place on a cookie sheet covered in paper towels, and pour the drained chickpeas onto the paper towels. Put more towels on top, and roll the chickpeas around until they are very dry. The drier the better, as they will be more crispy when cooked. When dry, remove paper towels and dry the cookie sheet. Place the za'atar and cumin in a skillet and toast until aroma is released, about 5 minutes. (This step is optional...you can just use the spices untoasted, but heating them releases a wonderful aroma and may add flavor.)
Put the chick peas in a bowl with all above ingredients and toss. Then place on the cookie sheet. Cook for about 20 minutes at 400 degrees. About half way through, shake the cookie pan to turn chickpeas over. Remove from pan and they're ready to eat. Store in a sealed baggie or plastic container, or just start eating them right away. I think you will love them.
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