Happy New Year! It’s been a while since I’ve written last, so many ups and downs. Overall I am so thankful for two healthy happy children and my husband. Over the holidays, I was so busy preparing and making tried and true recipes, that I did not have a chance to experiment with much. Today, I am home with my 3 year old boy, the one with food allergies, and decided to try making roasted chick peas! “YUM!” and “I want more!” I am so happy that this simple, easy and nutritious snack satisfied him so well! I fed the chickpeas to him on a toothpick, which is one of his favorite ways to eat something, especially something new.
1 Can chickpeas, (15 oz), organic preferable, rinsed and patted dry
1 Tablespoon organic olive oil
1 Teaspoon sea salt
1/4 Teaspoon cumin, or to taste
Preheat oven to 400 degrees. Toss to combine all ingredients. Spread evenly on a cookie sheet and bake for 13-15 minutes, or until just starting to brown. Be careful not to overcook, as a few of my chickpeas burst! Remove from oven, best eaten still warm.