Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
These roasted chickpeas are a multipurpose dish I’ve been wanting to try for a while now – basically since Mark Bittman featured them in The Minimalist and also in “How to Cook Everything Vegetarian,” the most essential cookbook in my kitchen. I served them alongside yesterday’s eggplant flatbread. You eat these with your fingers, basically like popcorn. You can season them similarly, too.
It’s kind of hard to tell from the photo, but these are regular canned chickpeas which are cooked in two phases. A quick sautee gives them a crunchy crust, and then 20 minutes or so in the oven cooks them all the way through.
Here’s what you need for a handy snack for one or two:
So, honestly there’s not a lot more to the directions. With just a tablespoon or so of oil, cook your chickpeas for a few minutes in a skillet big enough to hold them all in one layer. Meanwhile, preheat your oven to 425 degrees.
Once the outsides have browned a teeny bit, transfer them to a baking sheet and bake for at least 20 minutes, until that small sear you just placed on the outsides becomes a crunchy shell. This will take about 20 minutes, possibly a little bit more. Every five minutes or so, shake the baking sheet a little bit just to make sure nothing is sticking.
When the chickpeas come out of the oven, toss with salt, pepper, and a heavy dose of cayenne pepper or chili powder. Consume as finger food. And grab a glass of water 🙂