In case you haven’t heard, it is really snowing today in Seattle. Weather reports are predicting that two back-to-back snow storms will dump anywhere between 7-15 inches on snow on this hilly city. It has been snowing on and off since last weekend, but today is really the first true snow day, complete with fishtailing cars, trapped metro buses, and very quiet offices. Yesterday, I stopped by QFC to pick up some toothpaste and it was packed with people sweeping the shelves clean of water, milk, and bread.
(Apparently this happens every time it snows. The Queen Anne Counterbalance is thankfully already closed.)
I wish I had a super cozy, hot chocolate recipe to share with you all today, but truthfully, I usually just heat up some chocolate almond or soy milk (on hand for a post workout treat) on the few occasions that I want some hot chocolate. But! Here is a “recipe” that I make all the time and I wanted to share after asking for more quick, healthy recipes.
Roasted chickpeas! These spiced up chickpeas are completely worth the ten or so minutes of cook time. I like to make roasted chickpeas as high protein nibbles, use them as a salad topping, or as a component for a rice or grain bowl. Most recently, I made this harissa (a North African chile mixture) spiked version. I can’t even really call this a recipe, but more of a technique. Many, many flavor combinations are up to your own imagination, but in the past I have made a cumin, smoked paprika, and cayenne pepper version, a lemon, pepper, and garlic version, and soy sauce/tamari and sesame oil version. Curry spiced chickpeas also sound delicious!
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Roasted Harissa Chickpeas
2 cans of chickpeas/garbanzo beans, drained and rinsed. Or, cook your own.
1/2 – 1 tbsp olive oil
1 tsp harissa or more if you like it spicy
1 tsp smoked paprika
Preheat the oven to 350. Shake out as much liquid as you can from the chickpeas and dump them out onto a clean kitchen towel or dishcloth (my favorite ones, often on sale at the end of each season)
Dry off the chickpeas as best you can. This ensures that all of the seasonings stick. Carefully dump the dry chickpeas into a large bowl. Add the remaining ingredients and toss to coat. If using canned chickpeas, you may or may not need to add the salt. Transfer the seasoned chickpeas to a large baking sheet, making sure they are in a single layer. Roast for about 8 minutes or so, until the chickpeas are a bit crunchy on the outside, but still relatively moist on the inside. Serve hot or at room temp.