The staffing coordinator seems to have forgotten that I work there because she's yet to call me to book my shifts for November. Good thing I have some personal time off stocked up to cash in next pay period. I'm also on a self-imposed "no-buy" to save money up for the upcoming holidays, so no work and no shopping means that I'm spending time doing things around the house like catching up with my blog and all the others that I enjoy reading, batch cooking and trying new recipes. I'm enjoying myself immensely.
I had this can of chickpeas (garbanzo beans) that I bought for a recipe I never made so I was looking up something to do with them. I came across this recipe for Chickpeas Roasted with Tamari and Sea Salt over at Kalyn's Kitchen. I love the idea but wanted to try something more suited to my taste preferences.
Hot Italian Chicks
Preheat oven to 350 degrees
1 can chickpeas
1 Tbs olive oil
1 Tbs good balsamic vinegar
1/2 Tbs good honey
1 tsp dried oregano or Italian seasoning
crushed red pepper to taste
kosher salt to taste
Rinse and drain chickpeas well. Mix oil, vinegar, honey and seasonings well to combine. Marinate chick peas for 30 minutes then bake them on a parchment lined baking sheet for 60 minutes until dried, golden and crunchy. Toss a few times during baking. Cool, then let the snacking begin! These crunchy little morsels are as addictive as they are delicious.