After reading this post, Kayte from Grandma’s Kitchen Table had the great idea of having a week of cooking items from our pantry. If her pantry looks anything like mine, it is overflowing.
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Looks like it is time to start Operation Pantry Cleanout! We are reaching into our pantry to pick something out and then use it.
I first decided to use up some chickpeas. I usually make hummus, but wanted to do something different. If you didn’t know, chickpeas are a good source of fiber and protein and roasting them gives them a crunch that may steer you away from potato chips. It was also a plus that I already had all of the ingredients just waiting to be used!
Join us in cleaning out your pantry and come back for the next week to check out Operation Pantry Cleanout (follow-us on Twitter with the hashtag #operationpantrycleanout)!
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Roasted Chickpeas
Adapted from Allrecipes
Ingredients:
1-12 ounce can chickpeas (garbanzo beans), drained
2 Tbsp. olive oil
Sea salt
Garlic powder
Cayenne pepper
Directions:
1. Preheat oven to 450º. Blot chickpeas with a paper towel to dry them.
2. In a medium bowl, toss chickpeas with olive oil, and season to taste with salt, garlic powder, and cayenne pepper (spices of your choice can be substituted). Spread on a baking sheet, and bake for 30-40 minutes, until browned and crunchy. Carefully watch them the last few minutes to avoid burning.
