Spicy Chick Peas

In our house, we call these "Spicy Balls" but I thought it might seem awkward in the title. 

They are probably the easiest thing to make, and honestly, in the 5-10 minutes prior to teaching, I can whip these up and they basically make themselves. I don't really measure the seasonings but rather shake them on, but for you, I've estimated the general amounts. 

You can mix up the spices as you wish, and if you see some spices you don't like - omit them. Some additional ones you love?  Add them in. It can't get more simple.

Two tips...

Tip#1: To save on cash (and a healthier option), soak your dry chickpeas overnight in water and a 2-inch piece of kombu. In the morning, rinse the beans, discard the kombu and add them with enough water (and a fresh piece of kombu) to cover by 1 inch in a pressure cooker and cook according to manufacturer's advice (for ours, I overcook them a bit, on high pressure but low flame, about 25 minutes, then lower the pressure naturally). Let cool.  Otherwise, feel free to use canned beans, but Eden is best since they don't have BPA in their lining.

Tip #2:  If you want the chickpeas super crispy, make sure they're in a single layer.  We don't really mind if they're a bit on the soft and meaty side, so I just put them in a caserole dish, as they fit.

4 cups cooked chickpeas

1 teaspoon each of:  

cumin

smoked paprika

chipotle pepper

sea salt

salt-free pizza seasoning

oregano

dried parsley

poultry seasoning (powdered)

powdered garlic

Toss well, and bake at 350 degrees for about 35-45 minutes.  If you're doing them in a single layer, check in on them in about 25 minutes to make sure they're not burning. 

Enjoy!