IT’S CHICKPEA WEEK!!! How psyched are you? Yeah, for serious, cannot contain my excitement. Caro and I have been planning chickpea week, oh, since before this blog was even on our radar. We even have a DANCE about chickpeas for Pete’s sake! Don’t ask, just go with me here.
While I admit to having spent the past 15 minutes chipping garbanzo shrapnel off my pan and into every corner of the kitchen, I still implore you—MAKE THESE! There are sesame seeds and chickpeas, there is honey, they’re gluten free, they’re almost totally low-carb acceptable, they’re a little bit asian, they’re sweet without added sugar—they’re golden.
Let me explain how I found these little bits of magic.
Pinterest has been a regular haunt of mine lately and I have been “pinning” and “liking” up a storm. Everyone knows/thinks I like desserts but the thing is, I really kind of don’t. When I was little I was always one for cheese puffs over donut holes; I’d take savory over sweet any day. Now that I’m older, it seems to be happening again. Last weekend I went to St. louis, and for the first time frequented my favorite cupcake shop, and didn’t end up eating a single cupcake! I didn’t even want to eat them. I just kind of wanted to hoard them and look at them and maybe take the occasional sniff. But I had zero desire to eat them. WEIRD.
I couldn’t believe my luck when I found this recipe on Pinterest last week without even searching for chickpeas! It keeps with my effort to chill on the carbs since chickpeas, olive oil, and salt are totally ok (honey is another story but since most of it ends up burnt to the bottom of the pan anyway, I’m going to ignore it), it’s gluten-free (something I sometimes experiment with) and it has protein to keep you full—with some crunch! Nearly every salty snack that exists is packed with crap no one needs, so this is an ideal option. It’s sweet, it’s savory, it’s crunchy—just do it. DO IT! Just don’t eat them all at once (this is more of a note to myself) because about 1/4 cup of fully-hydrated chickpeas is one serving and they’re kind of high in calories for such a small amount.
The recipe came from the blog With Style and Grace. Aaand now (that I’ve just revisited the page) I see what would have saved me from the whole 15-minute chickpea-mining experience that just took place. PARCHMENT PAPER! Or a Silpat. The recipe is pretty self explanatory and easy-to-follow but there are a few notes besides the addition of my best friend, parchment paper.
- Don’t burn your chickpeas. Once they’ve been roasting for around 25 minutes start watching them to ensure that they don’t shrivel into small bits of coal. The same goes for watching them during their second round in the oven after they’ve been covered in honey.
- “Stirring” the chickpeas in the pan once they’ve been coated is nearly impossible. Try banging the sheet against the oven rack to free some of the peas, otherwise just ignore that part of the recipe—they turn out fine.
- When the honey-ed chickpeas are finished, remove them from the pan IMMEDIATELY, or prepare to spend your afternoon as the archaeologist you never wanted to be.
- The group of peas will fuse into one mass if placed in a bowl but fear not—lift the ball a few inches above where it sits in the bowl and just let it fall. It will break into smaller pieces. Repeat.
- Know that if you do end up with a big, cement-like expanse of cooked honey on your sheet (if for instance you cook sans parchment paper and directly on the metal) simply run hot water over it instead of fighting it with a scrubby brush and dish soap, as it will dissolve in moments without any work!
Go. Make these now. Your 4 p.m. hunger will thank you.
For another gluten-free, lacy treat, check out these vegan florentines which look incredible.