The end of each weekend always leaves me wishing for one thing: more time. Where do the days go? If I could just finish one more project a week, I would be satisfied. Instead, I can barely manage to cross a few tasks off my ever-growing list. The sore throat I’ve been trying to shake for the last couple of days hasn’t helped either. My husband was reading out loud to me an article about some recent stem cell discoveries and how it could lead to human cloning and I thought: I really could use another me some days.
It’s not all bad, mind you. My husband and I had an errand to run in San Francisco and we turned it into a date, visiting the spot where we met for lunch for the very first time 12 years ago. The joint errands continued the next day and after three years of searching, we finally found the right fabric to re-upholster our kitchen chairs (picky much?)–cause for another celebratory lunch. What’s unfinished? Some work I brought home with me that will have to get done before Monday, a failed recipe that needs tweaking, the linen closet that needs re-organizing–again, packing up the outdoor cushions before it rains and returning the dozen or so fabric swatches I collected from several sources. The list goes on and the tasks range from the menial to those big life plans that need tackling. I barely made a dent on it this weekend but I can count two accomplishments: 1) I got to spend quality time with my favorite person and 2) I managed to make this snack.
*Sumac is a spice that lends a tart flavor to Middle Eastern dishes. For more information, please visit this post from the archives.
*The variations for these roasted chickpeas are endless. I’ve roasted them with curry spices successfully; paprika and garlic might be a good one to try next time. Create your own flavor combinations but if you like tart flavors, sumac is worth a try.
- 2 15-oz cans chickpeas (garbanzo beans), rinsed and drained well
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons sumac
- 1 teaspoon kosher salt
- Preheat your oven to 375°F. Line a rimmed baking sheet with parchment paper and set aside.
- Arrange the drained chickpeas in one layer on a paper towel and lay another on top to cover them. Roll the towel back and forth with the palm of your hand to make sure it absorbs as much of the moisture of the chickpeas as possible.
- Combine the olive oil, lemon juice, sumac and salt in a medium bowl and add the chickpeas. Toss well to coat and transfer the chickpeas to the parchment-lined baking sheet. Arrange in single layer and back for about one hour, making sure to stir the chickpeas 3-4 times while roasting.
- Remove from the oven and let cool completely on the baking sheet set on a wire rack. The chickpeas will continue to crisp as they cool. Transfer to serving bowl or in an airtight container (will keep for up to 2 days).