Remember that post a few weeks ago where I complained that our heat wasn’t working?
Well, it still hasn’t been fixed. Theoretically a repairman’s coming tomorrow, and I won’t have to wear a bedspread around my 40-degree apartment (or escape to Starbucks/the gym for relief). Until then, I’m roughing it. Sort of.
On Sunday, the baking urge grabbed me, but the chilly apartment air kept my fuzzy-sock-wearing self firmly planted on the couch beneath two blankets. I kind of wanted to try another batch of molasses cookies, except this time with some cardamom and a little more cinnamon. But I had no eggs, and would have to brave the blanket-less atmosphere required for me to put on shoes — not to mention the outdoors — to walk to the grocery store. It’s times like these that I miss my Mazda 3.
Clutching my blankets around me, I walked to the kitchen to see what I did have, and turned up a can of chickpeas. I briefly considered making a batch of hummus, but decided that it would take too much effort. Better to return to the couch as quickly as possible. I preheated the oven to 450 degrees, and just roasted them. It didn’t take too long, and allowed for maximum blanket-covered time. They didn’t even leave crumbs in my lap. It’s probably a pretty healthy snack, if you don’t eat the whole batch in one sitting, but I couldn’t help myself.
Spicy Roasted Chickpeas
1 Can Chickpeas
1/2 Tsp Olive Oil
1 Tsp Each: salt, pepper, white pepper, paprika
1. Drain and rinse the chickpeas. Dry thoroughly in between two paper towels (this lets you use less oil).
2. In a small bowl, toss the chickpeas with the olive oil until they’re well-coated.
3. Add the salt and spices to the chickpeas, and toss until they’re well-coated.
4. Spread on a foil-covered baking sheet, making sure they’re in a single layer. Bake in a 450-degree oven for 30-45 minutes, stirring every 15 minutes.
5. Taste and adjust seasoning.