Camping and hiking season are almost upon us, and DR and I are always on the lookout for new foods to take along with us on our treks that are lightweight, high in protein, and can be eaten at room temperature. These chickpeas meet all of those requirements, and they're also quite delicious - delicious enough that we've been eating them at home for snacks, even though we haven't started hiking yet this year. It's a simple concept: chickpeas tossed with a little oil and lemon juice, coated with various Indian-inspired spices (cinnamon, cumin, and coriander, to name a few) then roasted in the oven for about half an hour. The end result is a flavorful, portable snack that's crisp on the outside, creamy on the inside, and - due to the high protein content - very satisfying. These make a great appetizer for a Southern Asian-inspired meal, too - in fact, I made some for a recent book club meeting, and they were the perfect accompaniment to my friend Kim's vegetable curry. I'm keeping my fingers crossed for nicer weather - I know many of us are anxious to break out our tents and head out on the trail!
Last year at this time...Stovetop Baked Beans and Apple Crumble with Golden Raisins.