Leek Soup – Dina Avila, Photographer

There’s this snack mix that you can get at Whole Foods that Adam loves. It’s spicy, a little sweet, expensive and chock-a-block full of crazy indigestible “natural” fillers.  We don’t buy it often, but when we do, I always think about trying to recreate it in our kitchen and I finally got around to doing something about it…with partial success.

Heidi Swanson’s Super Natural Every Day has a great section on snacks and I thought I’d have a go at her Roasted Chickpeas recipe. Now, this recipe is fairly simple, but the key, and I stress this, is to make sure your chickpeas are dry. Not a little damp, but dry. Otherwise, you’ll have soft-ish, not very interesting chickpeas like I do sitting in a bowl on the kitchen table. I’m determined to save them, either by giving them a bit of a pan fry or popping them back in the oven, but for now they sit like sad little golden orbs.

Alas! Not all was lost! Using her recipe as a guide, I spiced and roasted walnuts and pumpkin seeds to a perfectly crisp success and they are happily sitting in a jar on the kitchen table in arms reach.

Although I made these for everyday snacks, it occurred to me with the holiday season upon us these would be perfect for those of you who need ideas for holiday entertaining.

Remember: Dry Chickpeas.

Cheers!

Roasted & Spiced Chickpeas, Walnuts and Pumpkin Seeds

Adapted from Super Natural Every Day

This recipe is super versatile. Use whatever herbs and spices you have on hand.

What you’ll need~

3 cups cooked chickpeas, dried

2 tablespoons olive oil

1 1/2 teaspoons paprika

2 teaspoons smoked paprika

1/4- 1/2 teaspoon sea salt

Pinch of sugar

Grated zest of one lemon

2-3 teaspoons chopped fresh thyme, or fresh herbs of your choice

Preheat your oven to 425.

Pour your chickpeas onto a baking sheet in a single layer and roast for about 10 minutes. Stir the chickpeas and roast for another 10 minutes until they start to crisp.

While the chickpeas are roasting whisk all of the other ingredients in

a large bowl.

Spoon or dump the chickpeas in to the bowl and stir until well coated.

Return the chickpeas back to the baking sheet and roast for another 5 minutes.

For the walnuts:

2 cups walnuts

2 tablespoons olive oil

1/2-teaspoon sea salt

2 teaspoons chopped fresh rosemary

1-2 teaspoons smoked sea salt, to finish

Follow the above roasting and seasoning instructions.

For the pumpkin seeds:

1-2 cups raw pumpkin seeds

2 tablespoons olive oil

2 teaspoons all seasons salt, or other salt mix you have on hand

Follow the above roasting and seasoning instructions above.