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Spiced-up Snacking<br />
<br />
hickpeas are loaded with protein<br />
<br />
addition to anyone’s diet. For<br />
those who want the nutrition<br />
chickpeas provide but are worried that<br />
<br />
enjoy the best of both worlds by cooking up<br />
the following recipe for spiced chickpeas<br />
from Crossroads: Extraordinary Recipes<br />
from the Restaurant That Is Reinventing<br />
Vegan Cuisine by Tal Ronnen, Scot Jones and<br />
<br />
Spiced Chickpeas<br />
Makes 4 servings<br />
<br />
<br />
<br />
<br />
<br />
<br />
2 cups dried chickpeas (garbanzo<br />
beans), soaked overnight in cold<br />
water, or two 15-ounce cans<br />
chickpeas, drained and rinsed<br />
1 teaspoon ground cumin<br />
<br />
<br />
<br />
<br />
black pepper<br />
6 tablespoons grapeseed oil<br />
<br />
2 garlic cloves, minced<br />
<br />
<br />
1 tablespoon dry sherry<br />
1 cup homemade or store-bought<br />
marinara sauce<br />
<br />
Preheat the oven to 425 F. Combine the<br />
<br />
salt and black pepper in a mixing bowl,<br />
<br />
coat. Spread the chickpeas out on a baking<br />
sheet in a single layer and roast, shaking the<br />
pan from time to time, for 20 to 25 minutes,<br />
<br />
aside to cool. (The roasted chickpeas can<br />
be prepared a couple of hours in advance,<br />
covered, and held at room temperature.)<br />
Put a large sauté pan over medium heat and<br />
add the remaining 2 tablespoons oil. When<br />
the oil is hot, stir in the shallot and garlic and<br />
cook, stirring, until soft, about 2 minutes.<br />
Add the chickpeas, tossing to heat through.<br />
Stir in the lemon juice, sherry and marinara<br />
sauce and cook, stirring, until the chickpeas<br />
are well coated and the sauce is hot, about<br />
2 minutes.<br />
Mound the chickpeas in a shallow serving<br />
bowl, top with chopped parsley and<br />
serve warm.<br />
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Women’s LifeStyle Magazine • August 2016 57
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