Snack Week: Chickpea Love

Snack Week: Chickpea Love

This post is from Scarlett. I’m just the secretary. (I knew this would one day happen: Me working for her.) It all started when we found a roasted chickpea snack in a health food store and became completely addicted to it. In one weekend, I think we polished off a couple bags between us. During one of our snacking sessions, as we munched on the little cinnamon-y beans, I told Scarlett that we could easily make this ourselves and she agreed. As with all things she enjoys eating, she declared, “It will be perfect for the blog.” This time she was right.

I decided that I’d use the ingredient list as a guide and add what we loved. It’s how agave nectar ended up in the recipe. It’s also why there is a discrepancy between the post recipe and what Scarlett wrote down. She thinks more cinnamon should be used. I thought it just got pasty. She’s so stubborn sometimes. Regardless, of her insistence on the quantities of some ingredients I do adore the name she came up with for this satisfying snack: Chickpea Love. When I asked what we call it she just blurted it out. I guess it’s the perfect description for her new,  favourite muchie.

 

 

 

 

 

 

 

 

 

 

 

 

 

Chickpea Love

1 15 oz. can chickpeas, drained, rinsed and dried well with paper towel
1 teaspoon canola oil
2 teaspoons cinnamon
1/2 teaspoon vanilla extract
2 teaspoons agave nectar
pinch of all spice
pinch of sea salt

Scarlett did her own notes of the recipe. A total cinnamon freak, she thought we should use 3 teaspoons of the spice and less agave. If you want to follow her directions, go right ahead. I’m not sure what it will yield though. And, in case you were wondering, below is my table littered with cinnamon. If you can imagine it, there was actually more on her body. A white tennis dress, no less.

 

 

 

 

 

 

 

 

 

 

 

 

Method

Preaheat oven to 400

Place a sheet of parchment paper on a baking sheet.

In a medium size bowl, mix chickpeas with oil, extract, agave, cinnamon, allspice and sea salt. Mix until all chickpeas are coated with the cinnamon mixture. Spread them in a single layer on the cooking sheet. Roast for about 25 to 30 minutes, or until peas are crisp. Be sure to watch them as you don’t want them to burn. Allow to cool. Store in an airtight container.

 

You might also like

Winter

No-Bake Banana and Peanut Butter Lollipops with Dark Chocolate

Last month Ceri made choco­late peanut but­ter balls for Choco­late Week and we fea­tured them on City­line. I’m not gonna lie but the City­line crew (and a few other guests of

By Season

Best of 2011: Blueberry Picking Field Trip

Despite being surrounded by farmland up at our cottage, Scarlett and I rarely visit the farms. However, when we recently had friends up for a visited, I decided it was

Legumes

Take the Pulse Pledge and Win at Dinner

Ceri and I have taken the pulse pledge but, if I think about it, we’ve had an unofficial allegiance to pulses for years. Listen, I’m going to be frank. It’s

0 Comments

No Comments Yet!

You can be first to comment this post!

Leave a Reply