Here is the recipe:
Indian Spiced Roasted Chickpeas
- 2 cans chickpeas (garbanzo beans)
- olive oil
- chili powder
- curry powder
- cumin powder
- ground tumeric
- cinnamon
- ground ginger
- salt
- pepper
Heat over to 350. Drain and rinse chickpeas and pat them dry.
Mix spices to whatever ratio you like. I never measure anything, but I used about 3 TB chili powder and about 2 tsp of the other spices. Use your nose to tell what you like.
Drizzle some olive oil over the chickpeas and mix well. Add spice mix and stir until everything is coated.
Layer chickpeas on a cookie sheet in a single layer. Bake for 40-50 minutes.
Variations on Spice Mix:
Cajun: Use creole seasoning and cayenne pepper.
Oriental: Use Chinese five-spice powder, ground ginger and a slight drizzle of sesame oil.
My dad is coming over for dinner, and I am just making turkey cutlets that are breaded and pan-fried, stuffing with sage sausage and mushrooms, and mashed potatoes courtesy of Bob Evans. Bob bought a pumpkin pie and we bought some desserts from Horizons Patisserie. They were sold out of almost everything by Wednesday afternoon and we only got some cashew bars and pecan things.
Special thanks to Bob for trudging to W-Mart on Thanksgiving to buy some last-minute items!
No matter how bad we think life can get for us, we always have family and friends to be thankful for.
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