Ok so here is my life story. I know, I know you have probably forgotten that I even exist it has been so long since I last wrote something. I could make up some excuse like, “between school and work and then more school and more work…blah, blah, blah” which is true but more accurately, I just spent the past 3 hours knitting my mom a toque. Sorry, I was in the zone. I was only planning on doing a few rows, but I guess now it’s all finished. I’m like that. I start something with the intention of only doing it for maybe half an hour then next thing I know it’s done. Largely due to the fact that I am a list person I would say. I love checking things off my list. This time around though there has got to be a better reward. The cup of extremely black, disgusting tea I am trying to ingest just isn’t doing it for me. Really what is this stuff? Not even the sugar is helping it out.
Do you know what is good though? Roasted chickpeas. The ones I made were also slightly black thanks to some black lava salt, straight from Hawaii. A weak connection, I know, but at least I am trying here.
– 1 540 mL can chick peas (drained and rinsed with cold water)
– 1 tbsp. olive oil
– 1/2 tbsp. sugar in the raw
– 1/4 to 1/2 tsp. black lava salt (or any salt you like, it could be fancy like himalayan pink salt but plain table salt works fine too) the amount you use really depends on how strong it is
– 5 grinds of black pepper
– 1/2 tsp. smoked paprika
Preheat your oven to 400 F. Mix everything together in a bowl. Pour onto a baking sheet. Roast at 400 F until golden and crisp, turning the chickpeas every 10 minutes or so to ensure that they do not burn. For me, with my oven, this took just over half an hour. If you like them crunchier, roast them for a longer period. Then you are free to munch to your hearts content!