Chickpeas are my new nirvana. Prepare for a ton of chickpea recipes, as I have them canned, dried, and finely ground. Today I got to play with them again. This time, I decided to make corn chips that I could eat by the dozen without a hint of guilt! I had a bit of a dilemma as sliced cucumbers weren’t doing it for me as salsa dippers. They needed chips. Cornmeal isn’t so bad for you, but our current restrictions make them a no go in large quantities. So I decided to try my hand at chickpea chips. I won’t be posting the recipe yet, as I hope to come up with a more refined version, but they hit the spot! Basically, I mixed chickpea flour with a bit of masa and water and baked them to perfection. I’m hoping to fix the proportions as they were a little on the dry side. No food stats for today as the boy is out, but he’ll be back Sunday with a full report!
Even though you don’t get my chip recipe today, here is one that has gotten us some extra cooked green points the last couple of days:
Roasted Brussel Sprouts
- Bag of Frozen Brussel Sprouts
- Garlic and Herb Mrs. Dash or other salt free seasoning
Preheat oven to 400°F on the broiler if possible. Line a cookie sheet with parchment paper or foil sprayed with nonstick cooking spray. Rinse and drain frozen brussel sprouts. They do not need to be thawed. Cut in half from the stem to the other end and lay flat side up on cookie sheet. Sprinkle with seasoning until well seasoned though you don’t need them totally covered. Bake until they start to blacken on the edges – start checking at 20 min then every 5 min. Once cooled, you have a quick and easy bite size snack!