Roasted Chickpeas with Rosemary and Olive Oil

I’m back again.

Miss me?  Here’s what’s up.

1.  Obama delivered the State of the Union address last week.  He spoke of economic inequality, women’s rights, veterans, and healthcare.  I just wished he had spent the entire time delivering an introductory course on how to maneuver through the healthcare website.  Oh.  And John Boehner.  How he managed to make that face the entire time.

2.  I’m doing a little re-configuring on this blog.  Ya know…  Out with the old (recipes) and in with the new.  I’m super excited and you all should be, too.

3.  Each year, about 400 people in the United States die from falling out of bed.  300 die in a bathtub.  And almost 3,000 people are killed by hippos.  The lesson is clear:  Never place a bathtub on top of a bed in the middle of a hippo herd.  (You’re welcome).

I had some pretty big decisions to make this weekend.  Who do you turn to when it’s time to make big decisions?  Do you make a list?  Sit and stare into space?  Ask your friends for advice?  Wait?  I prefer the biting-my-nails-tugging-my-hair-walking-in-circles-maniac method.  It works.

I needed to make a big decision this week.  Cinnamon and sugar or rosemary and olive oil.  I went savory.

We’ve made it past the holidays and parts 1 and 2 of the polar bear vortex (copyright pending).  Summer is still 137 days away.  The good news?  This recipe chock-full of flavor and spice to warm you up on even the coldest of days.

It all starts with a boat load of chickpeas.  Or do you call them garbanzo beans?  Decisions, decisions.  You add in some olive oil, some rosemary…  Maybe even a pinch of pepper or garlic.  Sprinkle on some sea salt and you know you’ve made the right (super healthy) decision.

Roasted Chickpeas with Rosemary and Olive Oil

(yields 3 cups, 6 servings)

Ingredients:

3 cups chickpeas, rinsed and dried

2 tablespoons extra-virgin olive oil

2 tablespoons finely chopped rosemary

1 tablespoon pink salt

1 teaspoon freshly grated black pepper

Preparation:

Preheat oven to 400ºF.  After rinsing the chickpeas, transfer to a large baking dish lined with paper towels and dab the tops with another paper towel.  Let sit on top of paper towels for at least 30 minutes to remove as much moisture as possible.

When ready, toss the chickpeas with oil and seasonings.  Spread on a large baking sheet and bake, uncovered, for 55 to 60 minutes, or until golden brown and crunchy.

Cool completely and store in an air-tight container.  Serve at room temperature or reheat for about 5 minutes at 400ºF.

Enjoy!