Fresh Recipes | Smoky Baked Chickpeas

It’s time to jump on the baked chickpea bandwagon!

Usually, chickpeas are not one of my go-to ingredients. I might throw some into a pasta salad or if I’m feeling up for it, use them for homemade falafel–but that’s pretty much it. So when I saw all these baked chickpea recipes popping up around the inter webs, I was intrigued. And a little skeptical.

Fresh Recipes | Smoky Baked Chickpeas

I mean, would chickpeas really make that great of a snack? Would they turn out crispy or just sorta chewy? But I decided to go ahead and give it a try yesterday. I was already in the kitchen making lots of freezable food to get ready for the upcoming school year and since the chickpeas take less than 5 minutes of hands-on time before sending off to the oven to bake, I figured it would be the perfect time to figure out what all the hype was about.

Fresh Recipes | Smoky Baked Chickpeas

During my original recipe research, the bake time + oven temperature seemed to be a bit lower than what I ended up going with, but I had great results with what is listed in the recipe. If it is your first time making them, I might start checking 10 minutes or so before you think they could possibly be done, just to make sure. Plus, if you’re turning them every once in awhile, you’ll get an idea of their doneness that way too.

Fresh Recipes | Smoky Baked Chickpeas

I don’t think I could have been prepared for just how amazing these turned out: super crunchy, super smoky. I could seriously not stop popping them into my mouth–even during the photo shoot, I kept stealing them from the bowl before I remembered that I had to shoot first, eat second!

Fresh Recipes | Smoky Baked Chickpeas

The end result sorta reminds me of wasabi peas, another one of my favorite snack, just not quite as crunchy and a whole lot more cumin-y. Make sure that you do turn/mix the chickpeas around every once in awhile, also, because even while I did that, I still had a few only semi-crunchy chickpeas. They’re all still tasty though!

Fresh Recipes | Smoky Baked Chickpeas

Have you ever baked chickpeas? Results? Other seasonings?

Smoky Baked Chickpeas

Makes about 1 cup

Print recipe!

Ingredients:

1 15.5 ounce can chickpeas, drained and rinsed

1/2 teaspoon salt

1/4 teaspoon smoked paprika

1/4 teaspoon cumin

1/8 teaspoon cayenne pepper

1/4 cup olive oil

Steps:

Pre-heat oven to 425 degrees.

After the chickpeas are drained and rinsed, shake off the excess water and pour them into a large bowl.

In a small bowl, combine salt, smoked paprika, cumin, and cayenne pepper to form the spice rub. Mix well.

Pour the olive oil over the chickpeas. Mix and then add the spice rub, continuing to mix until evenly distributed.

Place the chickpeas on a baking sheet, making sure to spread them out. Place them in the oven and bake until crispy, about 45-60 minutes, turning every so often.

Remove from the oven and enjoy!

Time: 50-65 minutes

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I’m always on the look out for new decor ideas, especially in regards to how to arrange displays and vignettes with the items I already own. Or, to help me look for new items that would compliment the items I already own or a display I want to create.

Since I live in a small rental, I feel like creating small displays and vignettes is one of the things I can really focus on to add personality to my home, especially since I can’t change any of the bigger items (like wall color). To help organize these bits of inspiration, I made a creatively titled Displays & Vignettes board on Pinterest, so I can go back and peruse when desired.

Here are a few of my favs inspiration photos I’ve collected so far (the photos link to the original site). Follow me on Pinterest for updated inspiration!

Home Ideas | Displays & Vignettes

Home Ideas | Displays & Vignettes

Home Ideas | Displays & Vignettes

Home Ideas | Displays & Vignettes

Home Ideas | Displays & Vignettes

Home Ideas | Displays & Vignettes

Home Ideas | Displays & Vignettes

Home Ideas | Displays & Vignettes

Home Ideas | Displays & Vignettes

I’ve also been known to snap a quick picture with my iPhone in an antique store, or anywhere really when I notice a cute display. Where do you find inspiration?

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Fresh Recipes | Cornmeal Crusted Pesto Veggie Pizza

Happy Monday, friends!

I hope you all had a wonderful weekend! It continued to be gloriously cool and rainy around these parts–I even had to break out the jeans for a few nights.

Fresh Recipes | Cornmeal Crusted Pesto Veggie Pizza

As expected, pretty much every meal last week included some form of this pesto. Be it pesto, hummus, and veggie sandwiches or a pesto veggie frittata, I swear we just had the same ingredients in a slightly different form every day. But when the quality of ingredients is that great, it becomes something I want to figure out how to use all of instead something I have to figure out how to get through it all.

Fresh Recipes | Cornmeal Crusted Pesto Veggie Pizza

I have a lot of frozen leftover cornmeal pizza dough that I’ve made in the bread machine, so one night, I pulled some out and after adding the toppings, decided to make it semi-galette style by folding over the edges to form a thick fold over crust. It made each slice look smaller, but I loved the added crunch of cornmeal at the end.

Fresh Recipes | Cornmeal Crusted Pesto Veggie Pizza

Despite my best efforts, I ended up freezing the last little bit of pesto for later use–any suggestions?

Cornmeal Crusted Pesto Veggie Pizza

Serves 2

Print recipe!

Ingredients:

1 cornmeal pizza dough (like this or this)

1/4 cup kale almond pesto

4 stalks kale, de-stemmed

1 small zucchini, sliced

1 small squash, sliced

1 tomato, sliced

1/2 cup mozzarella cheese, shredded

4 leaves basil

olive oil

salt

pepper

Steps:

Pre-heat oven to 400 degrees.

Heat olive oil in a frying pan over medium heat. Add kale and sauté until wilted, about 3-5 minutes.

Meanwhile, place zucchini and squash in a large bowl. Coat with olive oil, salt, and pepper, and mix well.

Roll out pizza dough and place on baking sheet.

Assemble pizza with even amounts of pesto, mozzarella, zucchini, squash, kale, and tomato. Try to leave about an inch opening from the side so that at the end, you can fold over the edges to make a “fold over” crust.

Place in the oven and let bake until crust is browned and cheese is melted, about 30-40 minutes. A few minutes before you take the pizza out of the oven, cut a chiffonade of the the basil leaves and carefully sprinkle on the pizza.

Remove from the oven, slice, and enjoy!

Time: 50 minutes

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High Tide Ironing Board

Ceramic Nesting Trays

Thimble Cups

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Happy Friday!

Outfit Ideas | Friday Florals

1 / 2 / 3 / 4 / 5

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