Like I said last week, I usually make a big batch of beans and some kind of grain to pack for lunches all week, but this week I’m departing a little. This week, I have a gorgeous hunk of Marina di Chioggia squash from my c.s.a., Nevermore Farm. Let me wax rhapsodic about this squash for a moment: it’s sweet, creamy and low in moisture: no pumpkin juice to worry about! Deborah, who I think of as my personal farmer, directed me towards this recipe from Boldo’s Thoughts on Food. All I can say is yum! Mine aren’t particularly pretty, but they are delicious, especially slathered in butter & parmesan. Don’t worry, I’m also having a salad on the side, but sometimes, this girl just needs a big ole pile of carbs. I’m excited about eating this all week, with some crispy chickpeas on the side. What are crispy chickpeas? They’re one of my favorite ways to add a little protein on the side of vegetarian Italian meals.
- 2 cups cooked chickpeas, or 1 can, drained & rinsed
- 2 tbsp olive oil
- 1 tsp garlic powder or garlic salt
- *if using garlic powder, add salt to taste
Preheat oven to 350. Toss all ingredients in a bowl, until chickpeas are thoroughly coated. Spread on cookie sheet. Bake for ~15 minutes, shaking every 5 minutes, until chickpeas are lightly browned. Enjoy!