Copyright Elisabeth Veltman
I was first introduced to roasted chick peas by Chef Jenna Arcidiacono when I was looking for a high protein late night snack. She sent me a link to a recipe, and since there were a few ingredients I could not ingest, I re-invented. So, voila! These little babies are quick, easy to make and carry; and are a hit at a party. Plus, if you are like many Tender Foodies who can't eat safely off of the buffet table, you can eat what you have brought, without having to keep meat in your purse or back pocket.
2 33 – oz cans chick peas (garbanzo beans)
2 TBS chili powder
1 TBS ground cumin
½ TBS salt (adjust salt to taste)
1 tsp turmeric
1 tsp ground coriander
2 TBS low salt gluten-free tamari sauce
6 TBS olive oil
optional: finely minced garlic (3 cloves)
If needed, you could add a little more olive oil if the marinade gets too thick.
Preheat the oven to 425 degrees.
Rinse well & drain the chick peas. Set aside. Whisk the spices, GF tamari, and olive oil in a bowl. (Mix in optional garlic). Add the chickpeas and mix until well coated.
Place the coated chick peas in one layer onto a parchment-lined baking sheet.
Roast for 45 minutes. Stir half-way through from outside in and re-spread into one layer. Serve immediately hot or can be served cold the next day.
NO WASTE TIP
FOOD: This marinade is too good to waste. So toss some roasted turkey or chicken in the bowl (pictured: Applegate Farms sliced turkey) and coat it with the left over "sauce". Then make a gluten-free sandwich (see my favorite breads here). Yum. I think I'll try this as a pre-grill marinade for chicken. What do you think?
TIME: save time by roasting some squash, along with the chickpeas!