Cooking with Less Kilowatts: Roasted Chickpeas with Fall Spices

By Stacie Morgan, November 3, 2016, Recipes

Welcome to Cooking with Less Kilowatts! There is nothing better than sitting down in the evening to enjoy a delicious home-cooked meal. But did you know that changing what you do in the kitchen can make an impact on your monthly electricity bill? Each week, I will help you find ways to cook using less energy while still getting a satisfying, flavorful meal. Trust me – I won’t just tell you to do everything in the microwave. I’ll help you cut down on your energy consumption.

There is something extra-satisfying about creating your own homemade snacks – especially  when they’re as tangy, savory, salty, herby, and delicious as these roasted chickpeas!

Cooking with Less Kilowatts: Roasted Chickpeas with Fall Spices

This week’s low-energy-use recipe takes less than 30 minutes to prepare, and it’s one of the tastiest and most budget-friendly dishes you can find. You can make these tasty snacks any time of year and use them in a variety of ways: pair them with a salad, stuff some in a baked potato for a great vegetarian meal, or even toss a few into some cooked pasta with bacon bits and parmesan cheese for a complete dinner!

Cooking with Less Kilowatts: Roasted Chickpeas with Fall Spices

Since Thanksgiving is right around the corner, I have extra rosemary and thyme on hand, so I decided to introduce these fall flavors to my chickpeas, and then brighten them with some lemon. Also, the garlic infused oil really makes these even tastier, but if you don’t have that on hand, substitute in some olive oil and a few small sprinkles of garlic powder to achieve a similar flavor.

For easy cleanup, I’ve lined the pan with aluminum foil, and this causes some of the minced herbs to become brown and crispy. Gather up these delicious herbs and toss them onto finished chickpeas before moving them from the pan to a serving dish.

Roasted Chickpeas with Fall Spices

Ingredients:

Cooking with Less Kilowatts: Roasted Chickpeas with Fall Spices

  • 2 Cans of chickpeas (32 oz. total)
  • 4 tbsp. Melted butter
  • 2 tbsp. Garlic infused oil
  • 2 tbsp. Fresh squeezed lemon juice
  • 1 tbsp. Fresh thyme leaves
  • 1 tbsp. Minced fresh rosemary leaves
  • ½ tsp. Onion powder
  • ½ tsp. Sea salt
  • ¼ tsp. Paprika
  • ¼ tsp. Black pepper

Directions:

Cooking with Less Kilowatts: Roasted Chickpeas with Fall Spices

1) Measure out the ingredients as directed.

Cooking with Less Kilowatts: Roasted Chickpeas with Fall Spices

2) Remove the chickpeas from the cans. Drain them in a colander. Pat them dry with a paper towel.

Cooking with Less Kilowatts: Roasted Chickpeas with Fall Spices

3) Add the butter to a microwaveable bowl and melt it in the microwave. Add in the garlic oil and whisk to combine.

Cooking with Less Kilowatts: Roasted Chickpeas with Fall Spices

4) Squeeze the lemon juice into the butter mixture and whisk vigorously.

Cooking with Less Kilowatts: Roasted Chickpeas with Fall Spices

5) Add the thyme and minced rosemary to the bowl, whisk, and microwave for 20 seconds.

Cooking with Less Kilowatts: Roasted Chickpeas with Fall Spices

6) Add the seasonings to the bowl, whisk again, and microwave for 20 more seconds.

Cooking with Less Kilowatts: Roasted Chickpeas with Fall Spices

7) Add the drained chickpeas to the bowl and toss to coat thoroughly.

Cooking with Less Kilowatts: Roasted Chickpeas with Fall Spices

8) Place chickpeas on a foil-lined baking sheet. Bake at 425°F for 15 minutes.

Cooking with Less Kilowatts: Roasted Chickpeas with Fall Spices

9) Remove the tray and shake the chickpeas so they don’t stick to the foil.

Cooking with Less Kilowatts: Roasted Chickpeas with Fall Spices

10) Bake the chickpeas for another 10 minutes. Remove when they are golden brown, crispy on the outside, and soft on the inside.

Cooking with Less Kilowatts: Roasted Chickpeas with Fall Spices

Happy Snacking!

Check in next week for another Cooking with Less Kilowatts series entry ready to help you create delicious, homemade recipes while keeping energy use and effort to a minimum!

Recipe and Images by Stacie Morgan

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About 

Stacie is a Texas A&M graduate using her animal science education and passion for food to get creative in the kitchen. She previously worked in business before becoming a mom to a special little boy. She's excited to share recipes her family enjoys at home - and they may even help you save energy and be more green in the kitchen.

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