Lunch today was simple, quick and delicious. I tried out this recipe I found (pasted below) for chickpeas roasted along with tamari. What’s great about it is the wonderful almost nutty flavour that the roasting lends to the chickpeas. If you don’t have tamari I’m sure regular soy sauce would make a reasonable substitute. In fact, I think the chickpeas might go quite well with a variety of dressings and am considering the possibility of parsley, garlic, lemon juice and olive oil for next time. Or of-course it could easily be blended up into hummus with the addition of tahini and garlic..
What I wanted today was a nice spread to go with bread so after roasting the chickpeas I blended them up with an additional dash of lemon juice, enough olive oil to get a creamy consistency and a pinch each of cumin powder, coriander powder and chilli powder.
***Tamari is soy sauce made with 100% whole soybeans as opposed to regular soy sauce in which 40-60% of wheat is used.
MAKES 4–6 SERVINGS (ABOUT 1¾ CUPS) WHEAT-FREE
1 can (14-oz/398-ml) chickpeas (garbanzo beans), rinsed and drained (about 1 3/4 cups)
1 tbsp olive oil or coconut oil
2 – 2 1/2 tsp freshly squeezed lemon juice (balsamic vinegar is also good)
2 – 2 1/2 tsp tamari
1/2 tsp fresh rosemary, chopped (or 1 tsp fresh thyme
or oregano) (optional, can omit if making for children)
1/8 tsp sea salt
1/8 – 1/4 tsp agave nectar
Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. On the baking sheet, add all ingredients and toss to combine. (If using coconut oil, warm it first to melt it, or stir it through after first few minutes of baking.) Bake for about 25 minutes, tossing chickpeas once or twice during baking, until tamari and lemon juice are absorbed. Serve warm for appetizers or at room temperature for snacks.