So yesterday I mentioned that I've been doing some cooking lately. Yes, cooking. Now some of you might not consider making bread from a box or boiling water to make hard boiled eggs actual cooking. But I most certainly do. So that's what I've been doing. Cooking. And I'm kind of freaking proud of myself. I had the day off Monday and spent an entire 2.5 hours in the kitchen. At one point I had the microwave going, the oven preheating, the stove top boiling water and I was busy stirring together what I could only imagine would be the most wonderful mixture of spices. It was tough. But I somehow managed to pull it off without burning the house down. Sherman was watching me the entire time, don't worry.
One of the things I decided to make was roasted chickpeas. A friend at work told me about these little guys last week and since I had recently been told by my doctor that corn nuts and combos and spicy Doritos aren't really that good for you after all, I decided I'd give this a shot to see if it might calm that crazy salty/spicy craving of mine.
You'll need two cans of your favorite chickpeas.
And some ranch dressing mix.
I've also heard that you can do some other fun spices (cinnamon and sugar anyone?). But I stuck with the ranch packet and also added some chili powder and crushed red pepper to give it that zing I like.
Drain and rinse those chickpeas and throw them into a bowl.
Add some olive oil to coat.
Add about a half packet of ranch mix and any other spices you wish.
Place chickpeas on a foil covered pan. You don't have to use foil, but I really hate getting my pans dirty. Yes, I know that's what they are made for.
Then just throw them into the oven.
Actually, place them gently ... otherwise they will roll right off of that pan.
Trust me. I learned the hard way.
Bake at 400 degrees for 30-40 minutes or until golden brown and crunchy.
Don't forget to stir occasionally.
And if you're like me and hate the word "occasionally" (I need a number folks!) ...
I stirred four times.
And they almost taste like corn nuts.