Roasted Chickpeas withh Smoked Sea Salt and Rosemary
I have been eating the most delicious food lately. Creamy pasta dishes, cheesesteaks smothered in extra cheese “wit”, braised lamb, Creme Brûlée…..you name it, I consumed it. I feel gluttonous and not so healthy. And, I’m getting a little fluffier. My fat clothes are now not so loose anymore.
The past couple days, I convinced myself I was having a small heart attack…..or at least the beginnings of one. I googled “heart attack symptoms in women” numerous times and decided I needed to eat healthier (and diagnosed myself with a pinched nerve but check out this video featuring Elizabeth Banks
.) After eating the way I’ve been the past couple months and my hiatus from all things active, I need to turn things around. I love great food but will be trying to practice willpower and eating all good things in moderation. Hopefully, cooking healthier will give me the extra kick in the pants to start running again so I can fit back into my pants!
I figured since the kids are back in school I should make a healthy snack. I had several cans of beans in the pantry just begging to be used. I found a smoked sea salt in there that I bought with the best intentions but had forgotten about it as soon as I put it away. My rosemary was taking over the planter on my deck so I decided to cut it back and use the trimmings in this recipe too.
These are super easy to make but take some time to roast in the oven. Make sure they are crispy before you take them out, I suggest taking one bean out and tasting it for doneness. Just be sure to let it cool a bit before popping it into your mouth because they’re screaming hot and you may miss your mouth….dropping it onto your chest. The 400 degree bean will then leave a burn mark, you don’t want that, it’s a little painful.
You can go running or do some yoga while they cook. That’s not what I did. I made ice cream.
Roasted Chickpeas with Smoked Sea Salt and Rosemary
2 15.5 ounce cans of Chickpeas (garbanzo beans)
2 tablespoons of olive oil
3 tablespoons chopped fresh rosemary
2 teaspoons smoked sea salt (or regular sea salt if smoked is not available)
Preheat oven to 400 degrees.
Drain and rinse the beans in a strainer. In a medium bowl, combine the beans, olive oil, rosemary and salt. Spread the beans on a cookie sheet coated with cooking spray. Roast in the oven for 45-50 minutes or until they are crunchy like a nut. Cool completely and serve.
These are ridiculously addictive!