Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Wednesday, October 13, 2010

Spicy Baked Chickpeas (Garbanzo Beans)

I saw Claire Robinson from the Food Network make these a couple of weeks ago. They sounded so wonderful and savory that I had to make them right away. We had them during “cocktail hour” and they were fantastic. What a wonderful addition to my repertoire. Different and unexpected – and quite delicious!


2 (15-ounce) cans chickpeas
2 tablespoons olive oil
1 teaspoon Spanish smoked paprika
1 teaspoon ground cumin
Pinch cayenne pepper, or to taste
Kosher salt


Preheat the oven to 400 degrees.

Rinse and drain the chickpeas well. Dry by rolling them around in a kitchen towel.

Combine the oil, paprika, cumin, and cayenne in a large bowl. Add chickpeas and toss to coat evenly.

Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Sprinkle with salt.

Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes.

Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.


Laura said...

I'm going to have to try those - yum!!

Quay Po Cooks said...

Chickpeas is my favorite and I love spicy chickpeas. I cook this with curry powder, mustrard seeds and curry leafs. You recipe looks great.

Columbo said...

Yummy! I enjoyed.

Related Posts with Thumbnails

Blog Archive