It’s so nice to have some easy, original dishes in your repertoire as the Holidays approach.
This Rosemary and Garlic Roasted Chickpeas could not be easier, and as they cooked, my whole house smelled like the Holidays. I am bring them along with the Roasted Delicata Squash with Brussel Sprouts from my last post to my mother- in-laws along with the easiest cocktail ever:
Prosecco +Pomegranate Juice, Pomegranite Lime Seltzer, Fresh Lime juice and Pomegranate Seeds.
I saw a recipe somewhere for a Bourbon Pomegranate Fizz drink and I thought, yum, but then, wait, wouldn’t a bit of the bubbly be even better? Can’t wait.
And when I tested these Roasted Chickpeas I could not. stop. eating them. Warm from the oven, they were so fragrant and slightly crunchy (they get more crunchy as they cool) and they are totally good for you. (I discovered them during my month of clean eating). But they are exactly what I am in the mood to eat before a big meal, sipping on a cocktail. You can add more salt to taste if you’d like, but I found the garlic salt to be just the right amount. And if you have a nut lover in your crew, this rosemary + garlic topping taste great on nuts roasted at 350 for 10-15 minutes. Also, food like this makes great gift ideas…
I love the holidays.
Hope you all have a wonderful Thanksgiving! If I hadn’t said it before, I am so thankful for each person who stops by to visit here and shares a love of food and family with me. Thanks for being a reader, commenter, fellow food drooler. You make me feel like all my crazy food thoughts have a home. xoxo
Roasted Rosemary and Garlic Chickpeas (printer version here):
vegetable cooking spray
1 15 -ounce can of chickpeas, drained and rinsed
2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh rosemary
1 teaspoon garlic salt
Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray.
Put the chickpeas on a clean kitchen towel or several paper towels and dry thoroughly. In a medium bowl, toss the chickpeas with olive oil to coat. Sprinkle with the chopped rosemary and garlic salt and toss again. Transfer in an even layer to the prepared baking sheet.
Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minutes to 1 hour. Let cool at least 1 hour; the chickpeas will become crunchier as they cool. These are best eaten within 1 day.
(Adapted from Giada De Laurentiis’ recipe for Roasted Chickpeas on www.foodnetwork.com)