The craving hits. You want something to pop into your mouth. Maybe you did just finish dinner a couple of hours ago, or perhaps you are hours away from it. This is the time that you need a snack. Most of us fall onto the sweet snack or salty snack side. Depending on what your tongue longs for, you make your decision. We all want to satisfy that craving, and some of us strive to make it a healthier choice. The question is–How healthy is that choice if you eat almost all of it? Well if you are a chickpea fan, no one’s judging you if you do.
Our friends at CSN stores sent over a package with a pretty red tool inside. To be precise, it was a pretty cherry red tool. Le Creuset’s mini mortar and pestle set. We say mini because it is 10-ounce capacity as opposed to the daddy 20-ounce size. The study stoneware proved to be just the piece perfect for crushing and breaking down whole garam masala herbs and spices that would then be strewn over chickpeas. With a proper mortar and pestle, you can grind, grind, grind away the stresses of the world until all you’re left with is a fine powder. Even with all that grinding, this mortar and pestle did not show one scratch. Although it’s too small to throw together any homemade guacamole or salsa, it’s just the right size for all the whole spices we love to use, especially for roasted chickpeas. They are a blank canvas, so flavor them as you choose. You can always make them spicier, saltier or sweeter if that’s your thing. And if you eat them all, well, at least you can say that snack time had it’s health benefits.
Garam Masala Roasted Chickpeas – Serves 8
28 ounces chickpeas, drained and rinsed
1/4 cup whole garam masala spice mix
1 tablespoon olive oil
1 tablespoon kosher salt
1. Toast the garam masala mix over medium high heat until fragrant, making sure not to burn them, approximately 2 minutes.
2. Pop the whole spices and herbs into the mortar and grind down to a powder with the pestle.
3. In a medium bowl, toss the chickpeas with the olive oil, garam masala and salt.
4. Place the chickpeas in a flat layer on a baking sheet and roast in a preheated oven at 425 degrees for 20 minutes. Reduce the heat to 375 degrees and continue baking another 25-30 minutes or until the chickpeas are browned, dry and crunchy.
Click HERE for the printable recipe.
Other recipes you may enjoy...
Pesto to the Rescue
Selene’s Test Kitchen
Quick Little Fix
Toum (Lebanese Garlic Sauce)
The Easy Way Out