Jodi Balis is Capital Area Food Bank’s Resident Dietitian
This week’s recipe takes one type of bean (there are thousands of varieties), the chickpea, for a spin around the block.
A staple among cultures around the world, these little protein wonders pair well with a variety of spices and adapt easily to cooking methods, which makes them a versatile ingredient. Mashed, roasted, tossed and pureed, inviting the bean into one’s kitchen is a step towards healthy eating on a budget.
With this roasted chickpea recipe, add whatever spices taste good, or use what is on hand. The spice brings a flare of flavor, and the roasting firms up the outer skins, making this a fun finger food.
Pop these in your mouth as a snack, toss them into a soup or salad or combine into a grain dish. Have fun!
3 cups chickpeas (if canned, rinse and drain)
2 Tablespoons oil
1 tsp salt plus a sprinkle after out of the oven
1 tsp curry powder
1 tsp ground thyme
1 tsp ground cumin
1/4 teaspoon cayenne- I’d say maybe 1/8 teaspoon
Pre-heat oven to 450 degrees
Lay chickpeas on a baking pan, drizzle olive oil over chickpeas and mix to coat.
In a small bowl, combine spices and sprinkle spice mixture over chickpeas.
Mix until spice mixture evenly coats the chickpeas.
Bake 25 minutes, stirring occasionally.