transformer trigger

Or, the one where I become a robot.

You've no doubt made, eaten, or at least seen roasted chickpeas at one point in your life. If you're anything like me, you found them so satisfying and noshable that you've made, eaten, and seen them oodles of times. I've gone the savory route, flavoring them with various herbs and spices (rosemary, paprika, cayenne pepper, oregano, cumin, and coriander have all made an appearance) and I've gone the not-so-savory route (cinnamon,clearly, as well as maple syrup and honey). I don't think you can go wrong pairing a taste you enjoy with these crunchy, chewy, oh-so-pleasing legumes.

My latest batch had a special touch--Olivari® Mediterranean Olive Oil, which just hit store shelves in August and is already gaining attention. Most recently, it won Product of the Year by the Consumer Survey for Product Innovation. What makes it innovative, you ask?
-Its exclusive pop-up pour spout makes for easy and even pouring, drizzling, and finishing.
-It’s carefully blended to deliver a subtle, fruity aroma and fresh flavor.
-Truly Mediterranean, Olivari® premium oils are sourced straight from Greece, Italy, Morocco, Spain, Tunisia, and Turkey.

This stuff really does add a lot to a dish--it can only be described as a tad fruity and oh-so-richly smooth. I'm someone who usually uses the less expensive oils for applications like this, and the difference is obvious and astronomical.

I could go on. However, doing that seriously limits my ability to stuff handfuls of roasted chickpeas into my mouth. And that's what I do. I sit with a bowl o' beans, and my hand automatically feeds my face until said bowl is empty. See? Robot.

So tell me, dear readers (yes, that's a shout-out to you, Lorraine!), how do you like your poultrypeas?

Roasted Peas of the Chick
1 (15-ounce) can chickpeas
2 tablespoons olive oil
Salt
Spices and herbage of your choice

Preheat oven to 400F.
Drain the can of garbanzo beans in a strainer and rinse thoroughly with water to clean off the beans. Lay a paper towel on a baking sheet and spread the beans atop it. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.
Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Sprinkle the beans with salt and flavorings. Roast in the oven for 30-40 minutes until the beans are a deep golden brown and crunchy.