My neck of the woods is abuzz with anticipation of Super Bowl Sunday–loyal fans eager to see their 49ers play (win?) in just a couple of days. I haven’t followed football much since leaving home in my early 20s but I am every bit a fan (my family would disown me otherwise). I may not yell loudly at the television like my father who fancies himself a coach and I may not own a closetful of 49er attire but I’ll be cheering them on this Sunday. Will you be watching football?
To be honest, I get just as excited about the food on game day as the game itself. I consider it a forget-about-the-calories day, just like the holidays, so I freely indulge in wings, chips and dip…then repeat at half-time. But not all game day food needs to be loaded with calories. Here’s a snack that would be easy to put together and your guests can nibble on it while the rest of the feast is being assembled.
I tossed the chickpeas with some chopped fresh rosemary, garlic, Parmesan cheese and olive oil then roasted in the oven. The chickpeas are not all crisp right out of the oven but allowing them to sit in the baking tray for a few minutes after roasting them does the trick. They don’t keep very long either–they’re best enjoyed the same day but this isn’t exactly a problem as they’re quite hard to resist, especially with their mildly herb-y, cheesy flavor. I used dried garbanzo beans that I soaked for a few hours but canned beans work just fine, too (it’s what I’ve used in the past).
I dare you not to get addicted to these roasted chickpeas if you try them. Create your own flavor combination, too. I’ve tried them with sumac and also with curry powder, two great variations.
Here are other game day ideas from the archives:
2. Parmesan Dip
4. Prawn, Pesto, Fig and Feta Sandwich – can easily be cut to make crostini
- 2 cups dried garbanzo beans, soaked for a few hours then drained until dry (or 2 cans canned dried garbanzo beans, rinsed, drained and dried thoroughly)
- 2 – 3 teaspoons fresh rosemary, chopped
- ½ cup grated Parmesan cheese
- 1 clove crushed garlic
- 1 Tablespoon + 1 teaspoon olive oil
- Salt, to taste
- Preheat your oven to 400°F.
- Toss all the ingredients together in a large bowl then transfer the mixture to a baking sheet. Try to use a baking sheet large enough for the garbanzo beans to sit in a single layer.
- Roast for 40-45 minutes, tossing the mixture once or twice. Take the roasted chickpeas out of the oven, sprinkle kosher salt on them and toss in the baking tray. Let them cool for at least a few minutes in the baking tray before transferring to a bowl. This will give them time to get crisp. Enjoy the same day you prepare them.