Yes, yes, I know, it has been a while (again). Life has been making me busy lately, in a very pleasant way , so I have not made much time to be in touch in this space… Although, I assure you, I have been cooking!
For this little come-back, I am combining my love for cooking healthily with my concern with the fact that we are slowly suffocating and killing this planet. An example: I am currently with my computer on the terrasse of a Parisian café, enjoying warm weather and sunshine. I like it but, is it normal? Not at all. It is mid-October and it’s 25°C in Paris!!! Climate change and global warming are a fact and we feel them increasingly. I mention this because this anxiety for what we are doing to our only home has been a lot on my mind lately and I am trying to contribute my little bit in ways that I can. Veganism is a major way, since greenhouse gas emissions come primarily from industrial animal farming. Another way – not so much connected to global warming, but to a concern for this suffocating planet – is reducing waste. I am making more and more efforts at home (in the zero waste home movement launched by Bea Johnson), and one of them has been bulk-buying.
I used to buy cooked chickpeas in a can but now I just bulk buy uncooked ones and cook large batches of them. In addition to the usual yummy hummus and variations of it (see my kleen green hummus, or pink beet hummus), I have starting regularly to make this healthy snack that I can take in a jar with me to my office or when I travel. You all know that chickpeas are very nutrient-dense. They are high in protein, loaded with vitamins and have phytochemicals (plant properties that stave off chronic disease). They are also a great source of carbohydrates providing the body and the brain with the energy they needs. And, on the plus side, with this recipe, I also make regular use of the spices that I broght back from Brazil!
OK, phew, this has been a looong intro. I am not being my usual self, but you get why… Here is the recipe then:
For a jar of chickpeas, you will need:
- 200 grams uncooked chickpeas
- 1 tablespoon lemon pepper spice (or any spices you want)
- 1 tablespoon olive oil
- pinch of salt (optional)
Soak the chickpeas overnight, to reduce their cooking time. Boil them in water until tender (but not mushy). Drain them and, in a bowl, mix them with the spice and the oil, and, if you like, a bit of salt. You can leave them to marinate for a while, but you don’t have to.
Place them on a baking tray in a single layer and bake them in the oven at 160°C for some 25-30 minutes (no need to preheat your oven – this is another way to reduce energy consuption; most of the time you actually don’t need to preheat). They should be baked but not too crunchy.
Et voilà! Enjoy your snacking!