Roasted Chickpeas

There is so much wonderfulness going on in this picture, I don't know where to start. To you, it's a pile of beans (and that ain't much to most). To me, it's heaven in pixel form. Here's why:

1. Chickpeas. As a card-carrying member of the bean fan club, I must say that chickpeas (aka garbanzo beans) just might be my most favorite of all beans. I know. It's a bold statement. I might change my mind tomorrow, so don't have a cow when you see me inhaling a black bean burrito at Qdoba tomorrow.

2. Smoked paprika. That red dusting there on the chickpeas? That ain't no ordinary paprika. That's smoked paprika, a new revelation in my kitchen. Regular paprika was always more of an ornament than anything to me, something to be tapped onto deviled eggs for a pop of color. I finally picked up a jar of smoked paprika and now I'm putting it on everything. Grilled veggies, cottage cheese, eggs, chickpeas, my child's face just to give me another reason to kiss his adorable cheeks - and instant rosyness to boot!

3. Leinenkugel's Summer Shandy. That's the beer in the back. I love citrus in beer, and this is summery lemon beverage is only available in the spring/summer. And it's practically local, with Leinenkugel's hailing from Chippewa Falls, Wisconsin. Been there. Sampled the goods. Then left to ride the waterslides in the Dells. Brewery tour + waterslides = basically a perfect vacation.

So put it all together and you have some good good goodness. Roasting chickpeas makes them crispy on the outside, like delicious little bean popcorn or something. Perfect finger food with the beverage of your choice.

Roasted Chickpeas
Adapted from How to Cook Everything by Mark Bittman

1 15-oz. can drained garbanzo beans (chickpeas)
1 Tbls. olive oil
Kosher salt, fresh pepper and smoked paprika to taste

Preheat oven to 400 degrees. Place the chickpeas on a rimmed baking sheet or roasting pan. Drizzle with olive oil and lightly sprinkle with salt. Place pan in the oven and roast for 20 minutes, stirring the chickpeas occasionally, until starting to brown in spots. Remove from oven, crack fresh pepper over, sprinkle with paprika, and serve warm.