This recipe was a bit of an accident, as I had not planned on making anything to post tonight, but was looking, rather, to make a quick dinner out of a few pantry items. I had chickpeas on hand for making Happy Herbivore’s chickpea tacos, which I tried last week and was craving again. But not feeling like dirtying up any dishes to make guacamole (which is a must with tacos in my book), I thought I’d just whip up some quinoa and throw the crispy, roasted chickpeas over that. If you’re looking for a quick and inexpensive gluten-free, vegan recipe, be sure to give this one a try (or try out Happy Herbivore’s tacos).
Tonight I also discovered a new way to prepare quinoa. That discovery happened by accident as well. Actually, it was also the result of my not wanting to dirty any additional dishes (see, laziness can pay off sometimes), so instead of cooking the quinoa in a separate saucepan before transferring it to another pan to saute, I simply sauteed a cup of rinsed quinoa on high in equal parts olive and sesame oil (about a teaspoon each, plus more as needed) until it was no longer wet in a large saute pan. Then I added a cup and a half of water, covered, and cooked until the water was absorbed (about 5 minutes). Then I grated in a large clove of garlic and added a drizzle of wheat-free tamari (I’d guess anywhere from a few teaspoons to a tablespoon). I sauteed until the quinoa was dry and crispy. Then I added a handful of baby spinach, stirred, and removed from the heat. The quinoa was crisp and light and flavorful. With the addition of crispy chickpeas, it was almost the perfect dish (and almost — just almost – as good as Charlie’s stir-fried quinoa creation).
Below is my version of the roasted chickpeas inspired by the recipe from Happy Herbivore, which is a new favorite site thanks to Twitter, which I recently joined and not sure what I did without. I used to think Twitter was the reincarnation of 8th grade AIM updates about one’s daily routine. Going to the store. Eating dinner now. So excited it’s Friday. Well, it’s that in part, but so much more. I’ve discovered so many great new food bloggers just through twittering, and it’s a great resource for a constant stream of information updates. I must admit, that after much reluctance, I’m now hooked.
Crispy Roasted Chickpeas:
1 14-oz. can chickpeas, drained, rinsed and patted dry
2 teaspoons wheat-free tamari
1 tablespoon fresh squeezed lime juice
2 teaspoons sesame oil
1 teaspoon ground cumin
1/2 teaspoon coriander
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne (optional)
1. Preheat oven to 425.
2. Whisk together all ingredients except chickpeas in a medium-sized bowl. Add chickpeas and toss until coated. Turn out onto a flat baking sheet and bake in preheated oven until browned and slightly crisp, about 25-30 minutes, tossing once halfway through.
3. Serve chickpeas over quinoa (see above), rice or inside a crispy corn tortilla with lettuce and guacamole. Or simply let cool and eat as a snack.Yum!