Hi everyone! We are going into the second week of not having a working fridge. After getting rid of whatever was causing that embarrassing stench (I shared this piece of info with my friend while our girls were having a swim playdate, she laughed so hard and called me pathetic, it was pretty awesome), hubby went on YouTube to see whether he can resolve the problem himself, it’s amazing to see the man at work, he opened everything up and figured out the fan is no longer turning, so now we are contemplating whether he should just replace the fan himself, or we should wait for the warranty repairmen to do that for us on August 9th, which is 9 whole days away… Ugh!!!
The lack of a working fridge means I can’t have fresh produce around, so far I’ve been using frozen goods, and tonight I just bought a rotisserie chicken from the market and wrapped ourselves some chicken tacos for dinner. Not cooking is giving me the itch to do something in the kitchen (do y’all feel the same itch also?), that’s why the decision was made to bake some healthy snacks, so little girl and I can make ourselves useful while watching the 2008 Olympic opening ceremony… Hahah you read that right, the London Olympic opening ceremony reminded us how in awe we felt 4 years ago when Beijing was hosting the game, so it was time to review the glory all over again while we are having Olympic fever!
The finished chickpeas are crunchy and delicious, the aroma fill the whole house and made us want to eat more, thank goodness this is such a high fiber and protein snack, I don’t feel guilty eating them. Hope you will give it a try too!
- 2 cans chick peas (aka garbanzo beans)
- 4 tsp olive oil
- 1 tsp salt
- 1 tsp paprika
- 1/4 tsp of cayenne
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp garlic powder
- Preheat the oven to 400 degrees F.
- Drain the chickpeas, rinse thoroughly and dry them using paper towels. Pick out and toss the darker colored peas.
- On a baking sheet, cover with foil, lay the chickpeas flat and spread evenly onto the foil.
- Once the oven is hot, bake the chickpeas for 20 minutes, shake the baking sheet every 10 minutes to ensure even heat distribution.
- Put the rest of the ingredients in a large bowl, when 20 minutes is up, dump the hot chickpeas into the bowl and mix thoroughly. then bake the chickpeas for another 20 minutes, make sure to shake the baking sheet at 10 minutes interval.
- Voila, you got yourself some delicious and healthy snacks. Enjoy!
Adapted from: Then I Ate It…