The BMG is a little too down today to make the funny. It happens. All part of the wide and wonderful world of clinical depression! All of mah sometimes-too-sad bitches, HOLLA!
But to not share the chickpea snack I concocted over the weekend? That would be just too, too unfair. After all, I can’t punish the misfits just ’cause I haz da sads! What if da misfits haz da sads, too? What if da misfits needses to eats da feelings? HOW CAN DA MISFITS EATSES DA FEEWINGS IF DA BMG DOESN’T POST DA CHICKPEAS?!
I don’t even want to contemplate it.
These are an addiction, and not even the kind that could land you a spot on the couch next to Gary Busey on Dr. Drew Pinsky’s show! They’re great out of hand or tossed onto soup, as part of a savory trail mix, in a bowl for a party snack, or subbed in for croutons.
Eat them and think of kittens. I know I will!
Crunchy-Hot Thai Chickpea Snack
1 pint cooked and drained chickpeas (or 1 15.5 ounce can, rinsed and thoroughly drained)
1 teaspoon sea salt
1 heaping Tablespoon chili garlic sauce (find this near the Sriracha…if all you have is Sriracha, use a teaspoon of that)
1 Tablespoon sunflower oil
Preheat oven to 350 degrees F. Toss all ingredients together until chickpeas are thoroughly coated. Spread them out in a single layer on a cookie sheet and bake, stirring occasionally, for about an hour. Watch them closely, and add or subtract time based on how much crunch progress they’re making. When they’re golden, shrunken, and crunchy, take them out and spread them out on a plate to cool a bit and finish crisping up. Yer all done, soldier.
© 2012, Genevieve P. Charet. All rights reserved.Pin It