When you live with a toddler, the chances of keeping your weekly menu consistent are just about nil. I’m certainly fortunate that I have a very good eater on my hands who loves her fair share of wholesome foods, but her preferences seem to flip flop more than English tourists in Florida in January. One day Piper LOVES bananas and the next day she scoffs at the mere sight of them. An entire week will go by where she wants to eat her weight in sweet potatoes every, single night, but the next week its as if she’s never seen such a thing.
It’s….comical. Yes, we’ll call it comical.
So, I guess I should’t have been surprised when I opened up a can of chickpeas (aka- garbanzo beans) (an absolute favorite just a few weeks ago) only to have Piper smoosh one between her fingers and throw it on the floor with disgust. Considering such behavior is becoming a regular occurrence, I’ve decided that I have to be prepared with alternate plans for food given the cold shoulder by my dear one.
Enter: roasted chickpeas! I’ve seen these little Corn Nut wannabes floating round Pinterest, so I’m more than happy that the stars aligned for me to try my hand at them. Now, ever since my friend April released her cookbook, The Outdoor Table, I’ve been obsessed with smoked paprika. It instantly reminds me of BBQ potato chips, and since I try my darnedest to stay away from those buggers, I decided that BBQ roasted chickpeas were a must.
What I love about chickpeas, and why I feed them to Piper in the first place, is that they’re an incredibly healthy little food. They’re full of fiber and are considered a perfect protein, which means they’ll keep you fuller longer. I could go on and on, but let’s get to the yum stuff instead.
Here’s how to make ’em!
What You’ll Need::
- One 14oz can organic, low sodium chickpeas (garbanzo beans)
- 1 Tbsp organic coconut oil
- 1 1/2 tsp smoked paprika
- 1 tsp brown sugar
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
What to Do::
- Preheat oven to 400º.
- Drain and rinse your chickpeas and set them out to dry on a paper towel, about 30 minutes.
- Line a baking sheet with parchment paper and transfer dried chickpeas to it.
- Bake chickpeas for 40-50 minutes, depending on your oven. You want the chickpeas to be crunchy all the way through, but not burnt.
- Remove from oven and toss with coconut oil in a small bowl.
- Toss in spices and coat thoroughly.
Oh, and guess what! Piper LOVED the BBQ roasted chickpeas, so they’re back on the yes list!
Nourish and Be Nourished::