Spicy Roasted Chickpeas

Something strange happened here in the last week.

We both got smartphones, and I suddenly wasn't spending absurd amounts of time on my computer anymore! (Just at work, where I sit in front of the glowing square all day).

Such things can have a drastic impact on blogging, and on life in general. The first day I had my head buried in the tiny device, downloading apps and accidentally calling people while trying to enter my contacts. Learning to type on the leetle tiny keyboard. Playing Katamari.

I had also been waiting for several things to come in the mail for the kitchen, including my latest order of Twin Valley Mills sorghum flour, and a one quart bottle of almond flavoring for poppyseed muffins. Because I had my hands full of this fragile little device, I haven't been in the kitchen nearly as much. Thankfully, there are quick snacks out there to keep us topped off.

I did just finish watching the DVD that came with Mastering Knife Skills by Norman Weinstein that I checked out from the library. I love watching others cook, and I was amazed at how deftly he tackled any piece of produce. It got me out of my chair with the phone tucked away and back into the kitchen. Thank goodness.

Do you have a favorite cooking app or recipe app? I'd love to know.

Last Year: Chocolate Dipped Strawberries
Two Years Ago: Tangy Jezebel Sauce
Three Years Ago: Chocolate Valentino and Toasted Coconut Ice Cream and Blueberry Compote on a Gluten Free Dutch Baby

Spicy Roasted Chickpeas
adapted from this recipe
[Printer Friendly]

1 15-ounce can chickpeas
1 1/2 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1 teaspoon liquid hot sauce (I used Texas Pete's)

Preheat oven to 400 degrees. Drain and rinse chickpeas and pat dry with paper towels. Set aside.

In a medium bowl, combine the spices and the olive oil. Toss the chickpeas in the spice mixture and hot sauce and spread the seasoned chickpeas over a lined baking sheet. Bake for 20 minutes and then remove the pan from the oven. Use a spatula to toss the chickpeas, then replace the pan and cook for another 15-20 minutes or until browned (but not burned) and crispy. Remove from the oven and cool.