“The truth is, the Super Bowl long ago became more than just a football game. It’s part of our culture, like turkey at Thanksgiving, and lights at Christmas.” ~ Bob Schieffer
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We are in the midst of Super Bowl fantasy land this week… eclipsed last night by our grandson’s 6th grade band concert. His sister loved reading with her colorful kitty she made while we waited for the main event… which included our proud grandson playing the gong!
RECIPE OF THE WEEK
For some reason I am a fan of chickpeas (AKA garbanzo beans) and also like something small and crunchy to munch on (think nuts). So… when I saw this week’s recipe from Eating Well I knew I had to try it. I didn’t really like them when they were fresh out of the oven… too soft, and the flavors hadn’t had time to meld yet. But a few hours later I found myself snacking on them so decided it was worth a post so I wouldn’t lose the recipe.
SPICED CHICKPEA ‘NUTS’
- One 15-ounce can chickpeas, rinsed
- 1 tablespoon extra virgin olive oil
- 2 teaspoons ground cumin
- 1 teaspoon dried marjoram
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
Position rack in upper third of oven, preheat to 450 degrees F.
Mix oil, cumin, marjoram, allspice and salt in a bowl. Blot chickpeas dry and toss with spiced oil mixture to coat. Spread in a single layer on a rimmed baking sheet. Bake 25-30 minutes, stirring every 10 minutes or so until crunchy. Let cool on baking sheet at least 15-20 minutes.