Lately my sleep has been getting interrupted. Halfway through the night, our toddler comes pitter-pattering into our bedroom and climbs into bed with us. Then our kitty decides to join in. The other morning I actually woke up, scrunched down below my pillow, to find our cat, Sebastian, sprawled out across my entire pillow! I may have a kink in my neck, but how can I complain when I get to wake up to this?
Later in the day, my 8 year old came to me and asked if he could cook something. Cooking has become a new hobby for him lately and he is becoming more and more independent about it. He will sit down with a cookbook and browse recipes, asking questions like, “Mom, do we have artichokes?” until he finds something to make using ingredients that I happen to have on hand. Come to think of it, that sounds a lot like how I spend my leisure time!
He finally decided on roasted chickpeas, a recipe which has made before. He loves this one because he can really play with the spices. I love it because it’s such a nutritious snack that all the kids can enjoy.
He also decided to make some Ragin’ Cajun Popcorn from Robin Robertson’s 1000 Vegan Recipes. He was very happy with his accomplishments – and had spices all over his shirt to prove it!
His younger brother was just happy to be an eater.
And I’ll be happy to share the roasted chickpeas recipe with you.
Chili Roasted Chickpeas
- 2 cans chickpeas (garbanzo beans), drained and rinsed
- 2 Tbsp extra virgin olive oil
- 2 Tbsp Bragg’s liquid aminos (or tamari, or soy sauce)
- lots of chili powder and garlic powder (he didn’t measure)
- salt and black pepper to taste
Preheat oven to 375 degrees F. Pour drained and rinsed chickpeas into a 9 x 13 baking dish. Drizzle olive oil and soy sauce over chickpeas, and sprinkle with spices. Mix well to coat. Roast in the oven for about 30 minutes, stirring several times during baking.
Allow to cool slightly before serving. Serve warm or at room temperature. If you have any leftovers, these make a great addition to salads. Enjoy!