I used to be the popcorn queen. I absolutely loved popcorn. I think I used to go to movies just so I could pig-out on a massive bag. And, Saturday night movies at home were always accompanied by a big bowl of air-popped popcorn with lots of butter and salt.
Well, my popcorn days are well and truly over. I am allergic to corn and allergic to butter. So, even if I wanted to, I could no longer indulge.
At the Mother’s Day party last week at my sister’s house, she had roasted chick peas as a side dish and they are delicious. They are like divine little morsels of salty and savoury goodness.
Well, apparently lots of people, because when I Googled them last night I discovered a veritable plethora of options. Here’s the net-net;
- Preheat the oven to 450 degrees
- Rinse a can of chick peas
- Pat them dry
- Toss them into a 9″ x 13″ pan with any seasoning you can dream up (I used olive oil, cumin, garlic powder, dried cilantro, and Celtic sea salt)
- Bake for 30 minutes or so and stir once or twice while they are roasting
We are just heading over to our neighbour’s backyard for a glass of red wine and to sit around the fire. And isn’t it nice that I will have a lovely little vehicle for the salt craving that always seems to accompany my wine?