Chicago weather is PMSing. One day it's bright, cheery, and 86 degrees. The next it's dark, moody, and below 50. Someone needs to slip it a Midol. Seriously.
Anyhoo, on the last rainy day I went into full-blown hermit mode and baked/cooked my little heart out followed by hours of Doctor Who on Netflix Instant View while I shoveled roasted chickpeas into my mouth.
These chickpeas. These beautiful, revelatory chickpeas.
They are magic.
The bee's knees.
The answer to every chickpea-related-prayer. (Which I'm sure you all have plenty)
Make them now. Make them often.
Tamari Roasted Chickpeas
1 can chickpeas, rinsed
1 tbsp olive oil
2-2 1/2 tsp tamari (or soy sauce)
2-2 1/2 tsp fresh lemon juice
1/4 tsp honey
Preheat oven t0 400 degrees.
In a bowl, combine all ingredients and toss to coat. Pour onto a baking sheet covered with parchment paper. Bake for 25 minutes, or until the chickpeas have absorbed all the liquid.
Serve anyway you like! I had mine with roasted zucchini and it was fantastic. It would be equally delicious tossed in a salad, with other roasted vegetables, or in a soup.
Source: Eat, Drink, and Be Vegan