harissa-spiked toasted chickpeas

It’s important to be aware of reality, but it’ also impossible to be aware of reality.Your eyes see two different, upside down pictures; your brain creates its own reality to cope, otherwise you would just go into a kind of intrinsic catatonia.But the wind, when it blows, it is older than Rome.We know how the north wind smells, and how salt tastes, and what cold river water feels like on our stomachs. And somehow every fall people want their food warm. Turn on the oven real high, toss chickpeas in North African spices, and find a new way to interpret reality. Harissa-spiked Toasted Chickpeas

15-16 ounces (1 can) cooked chickpeas, rinsed and patted dry
1-2 tablespoons olive oil
1 teaspoon harissa seasonings (my blend was $3 from Whole Foods– you can sub in a mix of chili pepper, garlic, coriander, caraway seed, parsley)
1/2 teaspoon each of sweet paprika and sea salt

Spread chickpeas on a baking pan, toss with oil and spices, and roast in a 400 degree Fahrenheit oven for 25-35 minutes. They should be crisp on the outside and fairly tender inside. These make for a protein-rich snack, and you might as well start with a double batch because they go quickly.

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One Response to harissa-spiked toasted chickpeas

  1. This is in a jar coming with me to campus tomorrow. I added celery seed, lemon juice, and a little bit of grated carrot- and I wish I had doubled or tripled the batch. So tasty.

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