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Roasted Chickpeas Please

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As I just learned from Wikipedia, who we all know as an infallible source of reference, chickpeas (also known as Garbonzo beans) are low in fat and high in protein, the essential nutrients, iron, folate, phosphorus, and dietary fiber.  Chickpeas carbon dated to 6790 BCE (which, for those of you who aren’t so interested in ancient history means 6,000 years before what western religions consider the birth of Jesus, which means over 8,000 years ago) have been found in a cave in France, where, presumably, an early human got them out for dinner, went down the street to the 7-Eleven to get cigarettes and never came back.  Back then people didn’t know yet that cigarettes are bad for you.)   The conclusion that we can draw from this is that chickpeas are not a passing fad – they’re good for you and people all over the world have known this for over 100 centuries.

Here’s my favorite way to eat chick peas:

  • Take one can of Goya Garbonza Beans/Chickpeas (15.5oz can) and strain out the water
  • Put them in some kind of oven-safe glass dish or roasting pan
  • Drizzle in some olive oil, say around 2 tablespoons
  • Season with red pepper flakes, salt, pepper, and paprika (but you can use any seasonings of choice – sriracha, garlic, rosemary, etc…)  (I have absolutely no idea what rosemary tastes like it popped into my head because of that Simon & Garfunkel song.)
  • Broil until 2 sides are a little crispy looking or roast for around 30 minutes at 450′
  • Serve warm on a salad (1 can is enough for 2-3 people’s salads)

And suddenly your salad is a bona fide meal containing protein which cost less than $1.00!  Vous êtes les bienvenus.

roasted-chickpeas-on-baking-sheet                Unknown



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