Roasted Chick Peas

Three words I never thought I would use in the same sentence!  I didn't eat chick peas (also called garbanzo beans) until fairly recently.  It was a purely texture issue, as I LOVE hummus.  And I make hummus frequently.  Because really, it tastes just so much better and is a fraction of the price when you just make it at home.

But today, I have to tell you about another fairly new snacky obsession of mine.  I ripped a similar recipe out of a magazine two years ago.  But as is frequently the case when I tear little bits out of magazines, it got lost in the great abyss of my "to be filed" pile of papers sitting on top of the filing cabinet.  So I googled and found gazillions of other similar recipes.  You can really add any flavoring to these.  But this time I stuck to my favorite savory flavor.  Old Bay!

No one can claim to be an east coast girl (or guy) if they are not a lover of the famous yellow tin.  It's not just for crab.  I use it on everything.  Eggs, potatoes, seafood, chicken and of course, roasted chick peas.

This recipe is crazy simple.  It's also dirt cheap.  A can of chick peas at my grocery store runs under a buck.  Actually I probably got these cans for nearly free with coupons.  I tend to do things like that.  Very healthful.  And you can use any flavor combination.  My only warning is to remember that they are also known as garbanzo beans.  And in they are, in actuality, a BEAN.  That's my hint hint to not eat the entire tray by yourself the first day.  No lady wants to say excuse me because she ate an entire can of beans in one sitting.  Catch my drift?  (I swear this blog is reaching new lows each year.) 

Roasted Chick Peas
Ingredients:
* 1 can of chickpeas
* 1 1/2 tablespoons EVOO, divided
* Kosher salt
* 1/2 tsp. Old Bay (or seasoning of choice)
* 2 tbls. brown sugar (optional)

Directions:
* Drain and rinse chick peas in cold water to remove the slimy water.  Dry well on paper towels or clean kitchen towel.  Gently dry on top with second towel- taking care not to crush the beans. 

* While drying, the outer skin might come off.  Just pick the skins out and discard.  It is not necessary to remove the skins but I go ahead and discard those that come lose while rubbing dry.  They look sort of gross...just fair warning.

* Once completely dry, place beans on cookie sheet.  Add 1 tbls. EVOO and toss well with hands to ensure even coverage.

* Place in middle of oven preheated to 400 for @40 mins.

* While baking, mix seasonings and 1/2 tbls. EVOO in bowl.

* Pour hot peas into seasoning mix and toss gently to coat well.  Then transfer them back to the cookie sheet to cool off.  Once completely cool, store in air tight container for up to one week.  I use a slotted spoon to dust off the excess seasoning mixture.

* Double and triple as desired.

Once finished roasting, you can taste for seasoning and add more if desired.  They make the best little snack.  Very crunchy and yummy!  Enjoy.