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.