The best thought I had on Thursday, was knowing that Friday was around the corner. I can’t wait for the weekend. I feel like the work weeks are busier than they need to be. So much so, I find myself getting to work before 8, sometimes before 7:30 and working until almost 5 or past that. It’s not like I should complain.
I really do love what I do. But when you’re in meetings almost all day, every day, it’s hard to get the actual work done! I’m lucky to have an amazing team that keeps things going and moving forward when I’m not around. I’m sure I’d be 8479374938 times more stressed if that wasn’t the case.
So when I finally did leave the office, and then took my 25 minute bus ride home, I was beat. I fed the pups, laid down on the couch and this happened.
But shortly after that, the chickpeas happened. I wanted nothing more than to have the worst kind of snack in the world (read: ice cream, chips, chocolate, anything!) but we don’t have those types of things in the house (except Skinny Cows, but wasn’t in the mood for that). So I made the roasted chickpeas and it was the perfect snack.
I’ve made roasted chickpeas a million times before and they’re usually savory with rosemary and sea salt, salt and black pepper, sriracha and franks red hot…and you get the point. I still need to try making sweet ones, but this time, I wanted a blend of it all because I couldn’t decide between spicy and sweet.
So Triple S was born: spicy, smokey and sweet.
•Spicy and smokey was the garam masala. I make my own, but you can also buy it already made. I made a small batch of garam masala but without the cardamom so it was more smokey with the cumin and coriander.
•Sweet came from the cinnamon and brown sugar. A beautiful combination.
And all was right in the world. At least for the day anyway.
- 1 can (15 oz.) garbanzo beans, drained, rinsed and dried
- 1 tablespoon olive oil
- 2 tablespoons garam masala (homemade or store bought)
- 1 tablespoon brown sugar
- Preheat oven to 425°F
- Drain, rinse, dry the beans and put in a small bowl
- Add olive oil, garam masala and brown sugar.
- Toss well
- Spread onto a baking sheet in single layer.
- Bake for 30 minutes, tossing after 20 minutes.
- Chickpeas are done when they are toasted and crispy.
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I AM going to make these!
Megan @ MegGoesNomNom recently posted..Europe Trip 2012–Two Week Summary
I hope they turn out well for you! The only problem I really had was day 2 and 3 of them had them kind of soggy. Maybe it’s a snack that needs to be eaten within 15 min. of being out of the oven LOL.
Haha, good tip. That’s kind of like kale chips for me – I need to eat them within 15 minutes or else I’m not a fan of the sog that ensues.
YES! It sucks when things don’t seem to stay crisp the next day. Wonder if there is a trick that can be used!
I FINALLY made these tonight! They turned out quite yummy!
Megan @ MegGoesNomNom recently posted..National Championship Bound
Awesome!! I’m glad they turned out well :)
Yummm, I love the idea of using garam masala! Chickpeas are the best!
Alaine @ My GF DF Living recently posted..Wait, it’s December??
I agree!! I have to figure out a good way to make them non-soggy the next day, though. Hmmm.. Thanks for stopping by Alaine!
These look delicious! Question for you – do your chickpeas stay crunchy afterwards? I’ve made roasted chickpeas but they get a bit mushy after the first day. Vishnu thought they went stale…I need to perfect my technique! HELP.
Parita @ myinnershakti recently posted..Whole Wheat Chocolate Chip Banana Bread
THEY DID! I was so mad. I can’t remember what I did the first time I made these that made them stay crunchy! They definitely got a bit soft the second or third day. Major bummer. There has to be a technique. I’ll scour the Interwebs and if I find out, I’ll let you know!
Such a creative combination…love the idea of sweet chickpeas with garam masala!
It’s very good!! Definitely give it a shot :)
Oooh I could totally snack on this all day! Never thought of adding brown sugar! Sounds absolutely fantastic :)
Soni recently posted..Easy Butternut Squash with Bengali Five Spice (Panch Phoran)
It’s so delicious! The seasoning possibilities are endless!