Sometimes healthy snacks are really expensive. Like really, really expensive so that your eyes bug out 4 feet in front of your face when you see the price. Bombay Spice roasted chickpeas in a bag at the grocery store so happen to be one of these snacks that cost so much money I want to knock them from the shelves and stomp on them.
The problem here is that my kids LOVE these damn things, and if your kids show even one scrap of interest in a semi-healthy snack, it is usually in your best interest to encourage eating that over, say, Oreos. Or my disgusting eight layer bars.
So what’s a desperate, chick-pea-lovin’ freak like myself to do? Well, I’ll go ahead and tell you. Buy a 60 cent can of chickpeas and roast them with spices in the old cookin’ hole.
Here’s your recipe, and here’s where I adapted it from.
Knock-off Bombay Spice Roasted Chickpeas
2 cans chickpeas, drained and rinsed and patted dry
2 Tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon coriander
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon cayenne for non-spicy, and MORE if you like spicy
1/4 teaspoon salt
Mix the olive oil and 2 teaspoons full of spices together in a bowl with the chickpeas. Make sure they are all coated- I mix them with a rubber spatula. Spread them out in a layer on a baking pan (use the rubber spatula to scrape all the oil and spices from the bowl onto the chickpeas) and roast them at 375 fahrenheit for about 45-50 minutes, or until they are rattly-crunchy.
Remove from oven and let them cool a little bit before scarfing them down with a glass of crisp white Pinot Grigio. (Or Mr. Pibb for your kids.)
I have the rest of the spice mix in a jar to whip up a new batch of these in a couple of days.
Now that we’re through with all that cooking nonsense, here’s a little joke for you.
What happens when a baby chicken has to use the potty?