I can’t seem to sleep tonight –I just have a lot running through my mind. I feel as though I’m still on the first page, second paragraph of the new chapter of my life back in Texas. I’m trying to settle in and get back into the swing of things here in the south, but part of me still misses the ever constant action of DC – the city that never sleeps. One reason I am finding it hard to settle in – all my things are still on a moving van somewhere on Highway 40… slowly making their way down. So at least for now, I’m making it work, living the desirable life out of a suitcase.
Grad classes at Texas A&M (yes, I am a loud and very proud Aggie – WHOOP) begin next Monday, and I hope this will get me back into a routine (don’t get me wrong, I enjoy sporadic weekends, but I am a creature of habit Monday through Friday). Although the routine will give me less free time, I generally enjoy a somewhat structured day.
All this just to say I’m up tonight, and guess where I go when I can’t sleep? You got it – the kitchen!
Tonight I am making one of my go-to late night, crunchy munchies – baked chickpeas.
Ingredients:
- 15oz (1 can) chickpeas, drained & rinsed
- olive oil cooking spray
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 teaspoon cayenne pepper
Begin by heating the oven to 400°F and placing the drained and rinsed chickpeas on a baking sheet. Next lightly spray the chickpeas with the olive oil cooking spray. Sprinkle the cumin, garlic powder, chili powder and cayenne pepper on the chickpeas.
Bake for 30 to 40 minutes or until crispy.
These healthy and spicy chickpeas will stay crisp for a few days – just store in a plastic bag at room temperature. Eat up and sleep well, veggie lovers!
Leave a Reply