Aug 29, 2011

snacky snack


Ingredients:
1 can chickpeas, rinsed & drained
1-2 tbsp Earth Balance Organic Coconut Spread
2 tsp lemon juice (fresh from the lemon is best!)
2 tsp tamari, soy sauce or Braggs Amino Acid
1/4 tsp agave nectar
1/2 tsp rosemary, basil, thyme or oregano (if using more than one, use 1/4 tsp each)
Salt & Pepper to taste (about 1/8 to 1/4 tsp of each)

Directions:
Heat oven to 400°F. Line baking sheet with parchment paper.
Add all ingredients to the sheet and mix together.
The coconut spread will be thick at first, so mix as best you can, then stir through after first few minutes of melting in the oven to evenly coat.
Bake for about. 25 minutes, stirring  twice during baking, until most of the liquid is absorbed. Since all oven temps vary, keep an eye on these as they roast to make sure they don't burn.

I LOVE these warm and steamy right out of the oven, but they're just as delicious once cooled and crunchy. They're also great topped on salads, hummus, pastas or anything else that would benefit from a crunchy, spiced up kick.

Note: These are highly adaptable to whatever flavors you're feeling at the moment. Feel free to experiment with all sorts of herbs & spices to change up the flavor. Some other ideas include:  brown sugar, cayenne pepper, cinnamon, cumin, paprika, coriander, ground ginger, cloves, etc...

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