|Finished roasted chickpeas|
I learned to make Crispy Chickpeas with Garlic & Sage from my friend Michael Chiarello, we eat them all the time. We love the crunch and the chickpeas are a healthy fiber filled snack food for the kids. We love to do a quick version of his recipe by roasting them in the oven with rosemary and salt, they always get eaten up before they get to the table! My daughter loves to go pick rosemary from the garden wash and cut it up using scissors The kids can season them and stir them, and be proud of their involvement in the dish.
|Tiny sorghum popcorn and chickpeas|
Chickpeas can be great in rice, eaten cold or warm, with curry, in salad they go great in just about anything. If your kids are like my daughter they may not like humus but they may like chickpeas in a different form. I always try to serve up ingredients in various forms and sometimes it actually works! My child wont touch hummus but loves the crisp texture of baked chick peas!
I was looking for another way to serve up these power packed legumes. I came across a very cute video of two girls making a very yummy version of our favorite. Human Body Detectives is an adorable series about body function written by Dr. Heather about her kids adventures in the human body. Her girls also make videos about their favorite healthy recipes that they cook at home. I came across their recipe for a slightly sweeter version of crunchy chickpeas I really like it, I can use organic ingredients, raw honey and control the sweetness too. You can use other spices, try adding pumpkin pie or nutmeg or some vanilla.
|Standard popcorn vs. Sorghum popcorn|
One thing we came across recently is Sorghum popcorn, it is tiny tiny popped grains, the cutest thing you ever saw! We tossed it in with the cooked sweet chickpeas for a little texture and saltiness, it was a hit. If you can't find plain popped Sorghum just use regular popcorn it works just as well.
The winter holidays are on the way like a wave of sugar and glistening sparkles and you want to be armed with snacky food ideas, don't you? Skip the chips and dip, instead put bowls of crunchy snacks all around the house. Surprise your kids and guests with these sweet gems, it's time to break out of the hummus rut. I suggest making a double recipe....
|Removing the tough skins|
|Butter cinnamon mixture|
1 15 oz. can of garbanzo beans, drained and rinsed (or 2 cups cooked garbanzo beans)
1/2 tsp ground cinnamon
1 Tbs of canola oil or 1 1/2 Tbs of melted butter
1 Tbs of raw honey
1 cup tiny Sorghum or regular popcorn
1. Preheat oven to 400°F.
2. Place the beans between two paper towels and pat dry, loosening the outer skin of the
3. Remove the outer skins of the beans, and pat dry to remove any other excess water.
4. In a bowl, whisk together the oil or melted butter and cinnamon. Add the beans and
coat well. Place on a baking sheet.
5. Roast for 40 minutes.
6. Remove the beans from the oven, place in a glass bowl and toss with 1 Tbs of
7. Place back in the oven and roast for an additional 7 minutes. Cool completely add in popcorn and serve!
* Sorghum popcorn http://www.minipopsinc.com/