What is it about Pinterest? How is it that absolutely everything on that site looks so utterly appealing? When I first started there, I pinned a bunch of recipes that I later un-pinned because I discovered that despite the gorgeous photography that had me salivating on my laptop, the recipes didn’t actually work all that well. Sometimes I feel like I am pinning fantasies rather than anything I actually want to remember and use. I guess maybe that’s the point?
But yesterday, one of the pins translated into real life in a way that wasn’t a hollow disappointment! A recipe had been floating around for roasted chickpeas, and I decided to try it out for my half-hearted attempt to make anything at all to eat while the Superbowl played. We might have been into the Superbowl, but the Packers weren’t in it, so it was more of a background noise/excuse to have an extra couple of beers event than anything else.
The whole thing couldn’t possibly have been easier – roast canned chickpeas at 450 for 30 minutes, and then drizzle with EVOO and some salt and spices. I found that 30 minutes was a bit too long (or 450 was too high, whichever) in my oven, and I would recommend remembering to check in at about minute 25, just to be safe. While the salt/sugar/cinnamon combo was good, I would have preferred something more along the lines of cayenne, or cumin, or sage, or rosemary. In addition to being good snacks, they work great as salad toppers and I will definitely be doing this again when I need to bring a fancy salad somewhere.
As for the kids? Eleanor ate two, and couldn’t be encouraged to eat any more even though she conceded that they were tasty enough. Cosmo ate every last one that we allowed him to eat. Typical.