One thing that has not changed is my making Joey's snacks for the week. I still like printing out those affirmations and finding something salty and something sweet to keep him happy during the work day. However, I was getting tired of my options on the salty front. I really wanted to make something by hand, but nothing was jumping out at me then I remembered a Rachel Ray episode where she made baked garbanzo beans. At the time I thought they sounded delicious, but just forgot about them until recently. Well, they are delicious. So delicious, in fact, that I have made them three weeks in a row! These crunchy little things are addictive and the seasoning is perfect. The cayenne pepper gives just the right kick. The only drawback to this recipe is that I have discovered that it's much better if you skin the beans which is a fiddly task. I have not found a clever way to do that. The first time you make these I would skip the skinning part and just see if you like them. I can almsot guarantee that you will!
- Two 15.5-ounce cans chickpeas (garbanzo beans)— drained, rinsed, skined and patted dry
- 1/4 cup olive oil
- 1 teaspoon coarse salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 2 teaspoons dried thyme
- Preheat the oven to 400°.
- Place the chickpeas in a medium bowl.
- Toss with the olive oil, salt, black pepper, cumin and cayenne until evenly coated.
- Spread the chickpeas on a large rimmed baking sheet and bake, stirring occasionally, until golden and crisp, about 25 minutes.
- Remove from the oven and quickly stir in the thyme.
- Bake until crunchy, about 10 minutes more.
- Let cool and serve at room temperature.