Roasted Chickpeas

I like to cook. I think that much is clear. And I bet you do too, since you are reading this. You can probably relate to the thrill of digging through cookbooks, the eager anticipation of the meal to come, the simple beauty of good ingredients, hearing the sizzle of the onion hitting the hot oil, the aromas, the tastes, and most importantly, sharing a good meal with loved ones. 

But here's my dirty little secret: I don't cook every night. I don't subscribe to the idea that (wo)man must eat a hot meal of meat, potato, and veg seven days a week. I love a good snack-meal. I think cheese, crackers, and a hearty glass of red wine make a perfectly acceptable dinner on an occasional weekday evening. Or fruit and yogurt. Or popcorn. Just this evening, dinner was a quick egg salad served on toast with a side of canned peaches. And it was absolutely perfect.  

Sometimes, when I just want a little something for dinner, I open a can of chickpeas, rinse them, coat them in EVOO and seasonings, and roast them until they are crispy. That's it. So easy, it's become one of my favorite snack-meals, preferably with a cold beer. And clearly, I've been making these for awhile - I blogged about roasted chickpeas here three years ago. Bonus: little Ben loves them too, although he's more of a Juicy Juice man instead of Fat Tire. 

Roasted Chickpeas
Adapted from How to Cook Everything by Mark Bittman

1 15-oz. can garbanzo beans (chickpeas), drained, rinsed, and patted dry
1 Tbls. olive oil
Kosher or sea salt, freshly ground pepper and/or seasonings of your choice to taste (smoked paprika and zatar are two of my favorites)

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 and seasonings. Place pan in the oven and roast for 15-20 minutes, stirring the chickpeas occasionally, until crispy and starting to brown in spots. Remove from oven and serve warm.