Last week, I shared my thoughts on the newest cookbook to cross my desk, and this week I wanted to share one of the recipes from within the pages. Chickpea poppers are Katie Workman’s answer to the finding-snacks-that-don’t-come-in-crinkly-bags dilemma.
Roasted chickpeas are high in fibre and protein, and low in fat. When baked, they become semi-crunchy seasoned nuggets that perfectly bridge the gap between after-school and dinner hour. A small handful goes a long way, and the spices can be customized to suit your family.
I’m already thinking about tucking bags of these into my kids’ summer camp lunchboxes, and I’m certain they’d make great travel sustenance as well, regardless of whether your summer plans involve planes, trains or automobiles.
As Katie suggests in her book, these baked chickpeas are a great way to introduce new spice combinations to your kids’ diets. Or better yet, give them some flavour options and let them customize their own batch of snacks.
Find the full printable recipe here: Chickpea Poppers, adapted from The Mom 100 Cookbook
Isn’t it great when you eat something that tastes so good you forget just how good for you it is?
I can think of approximately 10 foods that fall into this category, but none please me as much as garlic. We eat an inordinate amount of garlic, specifically roasted garlic. I tend to throw a few heads in the oven each time I make a cake or bake something that requires the oven to be on for at least 20 minutes. Then, we use the garlic that day, or the day following in a myriad of ways. I call it culinary multitasking at it’s best.
We have always fed garlic to the kids, so the strong and pungent taste is not offensive to them and they adore it now. Here’s a list of how we eat roasted garlic at our family table:
Do you roast your garlic? Or do you have another multitasking ingredient in your kitchen?
Find the full printable recipe here: Roasted Garlic
