Taco Chickpeas

I’ve been craving things like, umm, chocolate sour cream bundt cake lately. . .  and french fries.

I really want to start eating healthier. I really do. It’s just so hard to follow through when you have that cake sitting on the counter asking you to use its glaze as lip gloss. (That would be, “lip glaze”).

So I found a happy medium. I saw this idea months ago in Fitness Magazine. Maybe even a whole year ago, because time is like that – a year can feel like just a couple of months.  I was intrigued by the concept of roasted garbanzo beans, but I actually got a little thrill out of the concept of tiny little french fry-ish taco balls.

It doesn’t matter, what it broils down to (you like that?)  is this:

Chickpeas, taco spice, olive oil, bake. It is almost like a taco french fry.

The chickpeas are nice and meaty. The salt and oil check your cravings at the door. It’s a fake-out. . . but a total winner of a fake-out.:

This will be a loose recipe. If you are making a snack for two or three people, use a whole can of beans, if you are doing a single serving only, use a third or half of a can and save the others for tomorrow. Only cook what you will be eating now – the leftovers just aren’t as good – better to make them fresh.

Recipe:

Taco Chickpeas

Ingredients:

Chickpeas (garbanzo beans), rinsed and drained
Olive oil
Taco spice, either pre-bottled, or you can make your own by using a few shakes each of the following spices:

  • chili powder
  • cumin
  • paprika
  • garlic powder
  • onion powder
  • oregano
  • salt
  • pepper

Directions:

Preheat oven to 400 degrees. Add your desired amount of chickpeas to a zip-lock bag. Drizzle with olive oil to create a nice coating. Seal bag and shake beans to evenly distribute oil. Open bag and add shakes of either prepared taco spice or individual spices. Reseal bag. Shake until beans are coated evenly with spices. Pour beans out onto a cookie sheet (using a sheet of parchment or a silicone mat make clean up even easier here) in a single layer. Bake for 30-40 minutes, turning or shaking the beans once or twice, and until beans are hot and the outsides are slightly crispy and a tiny bit browned.

Indulge in your fake-out taco fries.

Source: Adapted from a long-lost Fitness Magazine

3 thoughts on “Taco Chickpeas

Leave a Reply

Your email address will not be published. Required fields are marked *