Skip the chips, try Roasted Chickpeas

(Roasted chickpeas are an easy dish to make for a quick snack packed with protein)

I've recently discovered a really cool veggie blog — Michele over at Striped Tail's Veggie Num Nums — go visit if you want to find out just what that name means!

I have been on a bean kick lately, after making lupinis for the Festa Italiana, hosted by Marie at Proud Italian Cook and Maryann over at Finding La Dolce Vita. (Check out the wonderful array of dishes that was brought to this virtual feast!) I met Michele tableside at this festa, where she brought a Sunday Pasta Dinner. (Oh, boy, Sunday slow-simmer sauce!)

Breezing through Michele's blog, I stumbled upon a simple recipe for roasted chickpeas, which she adapted from the queen of "Good Things," Martha Stewart.
She used sweet paprika in her recipe; I added different spices to mine, but that is the beauty of this recipe — anything goes!

So, thanks to Michele for this simple dish that has endless taste possibilities. Double the recipe if you're feeding friends and family.

(If using canned chickpeas, rinse well and pat dry before roasting)

Roasted Chickpeas

1. 1 15-ounce can of chickpeas, drained and patted dry
2. 2 tablespoons olive oil
3. Splash Tamari
4. Spices to taste
   

• Place the chickpeas on a baking sheet and drizzle with olive oil.
• Season with a little Tamari and roast in a preheated 375-degree oven for about 15 minutes.
• Stir; add a sprinkling of salt, pepper, smoked paprika and garlic powder.
• Cook for another 10 minutes or so until nicely browned. Cook them a little less if you don't want them too crunchy.
  

Skip the bags of chips and make several batches if you are having a party — mix up the spices: go Mexican with a little chili powder and cumin; go Indian with a dash of garam masala, viva Italia with a sprinkling of Parmesan and oregano, etc.