I ve spent most of my vacations playing cards. The possibilities of entertainment with cards is directly proportional to the creativity of the person holding the deck. That s a new theorem i invented right now. Like i said, there are endless ideas that a deck of cards can offer. From Poker to rummy the indian style, why even theen pathi, cards offer unlimited fun. There was a time devoid of internet and the mobile phone. And that was when we whiled away hot summer afternoons playing hand after hand. And along with cards came deep fried fritters, mangoes and jack fruits. No wonder, we all were as plump as a pumpkin when we went to school.
Childhood memories are a treasure to behold. A few days back, i got all nostalgic, missed my cousins terribly and craved playing a game of Rummy again.Sigh! it never happened. I ve had one wish always though. That is to learn playing poker and back gammon. I ve never been sharp enough to play either of them. So out of curiosity, i read up on how the whole concept of card playing evolved. I found a treasure trove of information on card games, and how the games evolved over a period of time. That only made me crave more cards. Anyway, coming back to the plump pumpkin part. That s acceptable as a kid. Agreed? But not when you grow up. You can still play cards alright. But eating deep fried snacks when playing a hand of Joker or a game of Rummy wont work. Because we lose track of how much we eat while we play. But what if the snack got healthy, crunchy, yummy and easy to make at the same time? Brownie points right? Today s recipe is all about that. Snack on these oven roasted chickpeas as you try and win a round or even munch some while watching others play. You empty the bowl and you are in no risk of becoming the pumpkin. See what i mean?
Recipe For Roasted Chickpeas
( Cooked Chickpeas roasted in the oven with herbs and spices)
Prep Time: Overnight Soaking
5 mins for the rest
Cook Time: 30 to 40 mins
Yields 1 cup
Ingredients:
Chickpeas or garbanzo beans 1.5 c soaked overnight
Cooking spray or vegetable oil 1 tbsp
Chili powder 1 tsp
Sugar 1/2 tsp
Salt 1 tsp
Dried dill 1 tsp
Dried mint 1 tsp
Cumin powder 1/2 tsp
Directions:
Pressure cook the soaked garbanzo for 2 to 3 whistles until soft.
Drain the water and set aside.
Line a baking sheet with tin foil and spray cooking spray or evenly coat with oil.
Place the drained garbanzo in a mixing bowl and toss in all the spices, herbs, sugar and salt.
Give it a good toss.
Put it in the fridge for 10 mins
Preheat oven to 180 C.
After 10 mins, evenly spread the garbanzo on the prepared baking sheet and bake for 20 mins.
After 20 mins, give the beans a turn and bake further for 15 to 20 mins.
Keep an eye after 15 mins or the beans may become very hard.
Once done, let it cool and transfer to an airtight container.
Enjoy later. Pass the bowl with a drink by the side.
Childhood memories are a treasure to behold. A few days back, i got all nostalgic, missed my cousins terribly and craved playing a game of Rummy again.Sigh! it never happened. I ve had one wish always though. That is to learn playing poker and back gammon. I ve never been sharp enough to play either of them. So out of curiosity, i read up on how the whole concept of card playing evolved. I found a treasure trove of information on card games, and how the games evolved over a period of time. That only made me crave more cards. Anyway, coming back to the plump pumpkin part. That s acceptable as a kid. Agreed? But not when you grow up. You can still play cards alright. But eating deep fried snacks when playing a hand of Joker or a game of Rummy wont work. Because we lose track of how much we eat while we play. But what if the snack got healthy, crunchy, yummy and easy to make at the same time? Brownie points right? Today s recipe is all about that. Snack on these oven roasted chickpeas as you try and win a round or even munch some while watching others play. You empty the bowl and you are in no risk of becoming the pumpkin. See what i mean?
Recipe For Roasted Chickpeas
( Cooked Chickpeas roasted in the oven with herbs and spices)
Prep Time: Overnight Soaking
5 mins for the rest
Cook Time: 30 to 40 mins
Yields 1 cup
Ingredients:
Chickpeas or garbanzo beans 1.5 c soaked overnight
Cooking spray or vegetable oil 1 tbsp
Chili powder 1 tsp
Sugar 1/2 tsp
Salt 1 tsp
Dried dill 1 tsp
Dried mint 1 tsp
Cumin powder 1/2 tsp
Directions:
Pressure cook the soaked garbanzo for 2 to 3 whistles until soft.
Drain the water and set aside.
Line a baking sheet with tin foil and spray cooking spray or evenly coat with oil.
Place the drained garbanzo in a mixing bowl and toss in all the spices, herbs, sugar and salt.
Give it a good toss.
Put it in the fridge for 10 mins
Preheat oven to 180 C.
After 10 mins, evenly spread the garbanzo on the prepared baking sheet and bake for 20 mins.
After 20 mins, give the beans a turn and bake further for 15 to 20 mins.
Keep an eye after 15 mins or the beans may become very hard.
Once done, let it cool and transfer to an airtight container.
Enjoy later. Pass the bowl with a drink by the side.
