Spicy Oven-Roasted Chickpeas

Today is April 1, and I'm starting to get Spring Fever. I had planned to work in the yard all day today while Cash spent the day with his MiMi, but, alas, those April showers have come calling so I'm stuck inside catching up on laundry; making soup to freeze; and searching for something sweet to make Brad.

Yet my mind keeps wandering to the yard. I have plans for one small bed to become a pseudo garden and grow lettuce. I'd like to get an iron trellis with shelves to try my hand at growing herbs in pots outdoors. And the flowerbed around the patio needs a major overhaul, and I'm dying to fill it with blue and purple flowers. Working in the yard stretches my muscles, and although it's killer on my allergies it also makes me proud. And when you're proud of your yard you want to show it off!

That means one thing: entertaining. I'm always looking for a great before- or after-dinner snack to go with cold white wine or cold beer, and I think I've found it. And it's pretty healthful, to boot. (Summer follows Spring, afterall, and we know what that means: swimsuits!) I've honestly tried to make these before, but those recipes just didn't turn out. When I saw this one on The Kitchn, however, I knew it was worth a shot. (Those fine folks haven't let me down yet!) Drying the beans and removing the skins does take awhile so I'd recommend doing a few cans at a time so you have plenty for a crowd - or plenty for yourself!

Spicy Oven-Roasted Chickpeas
The Kitchn at Apartment Therapy

Two years ago: Rachel's Macaroni and Cheese with Tomatoes