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.
Da bomb.
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
pinch salt
Directions:
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
Liz, I will absolutely make them now and make them often. Love love love
ReplyDeleteI have to try this, looks amazing!
ReplyDelete:)
Sounds great! And I love that they are the bee's knees ;)
ReplyDeleteThese sound delicious. They are simple enough to make and they look wonderful. I hope you have a great weekend. Blessings...Mary
ReplyDeleteoh I never thought about adding honey - this sounds amazing!
ReplyDeleteI love roasted chickpeas for snacking, these flavors sound perfect!
ReplyDeleteI tried your recipe.It`s delicious.
ReplyDeleteMany many thanks for this..
This looks great!!
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