Thanksgiving is really this week?! I refuse to believe this year is almost over, and therefore, I am sharing something very un-TurkeyDay-like while I can: Italian-roasted chickpeas. These little babies taste a lot like pizza and suffice as a meal or a snack. Give them a try!
Warning: I went complete eyeball on this one, so no measurements. Just follow your heart (and taste along the way) and you’ll be happily surprised.
Combine sun dried tomatoes, EVOO, minced garlic, a little bit of parmesan cheese, a little bit of tomato paste, Italian herbs and a squirt of Dijon mustard. You can either use a food processor or an immersion blender (what I did) to blend into a paste.
Drain and dry a can of chickpeas on a sheet for at least 30 minutes. Next, coat chickpeas in the mixture and bake at 350 degrees for a little less than an hour, making sure to flip every 20 minutes or so. The chickpeas will get crispier as they cool.
Total time? 8 minutes prep, 25-30 minutes bake.
Cost? $1 chickpeas, $3.29 sun dried tomatoes, $2.59 parmesan cheese, 79 cents tomato paste
Overall success relative to expectations? 8 out of 10. I love the taste of these and was happy to snack on them while I prepared the main portion of my dinner. While I was in Chicago last month, I had fried chickpeas, and while obviously these are a lot healthier, I still couldn’t get the beautiful crispiness of those out of my head. Only other knock here is that they don’t keep as well as leftovers; when I reheated them the next day, the flavor was still good, but the consistency suffered a bit.