I feel like it is the middle of the night, and it is 11pm. We ate leftovers for lunch and a simple pasta for dinner, and yet I seem to have washed dishes for 2 hours this evening. Oh right, it's because I am up late baking sweet potato tartlets for a group of 14-month-olds...and I have made several improvisations along the way...and it doesn't seem to be going well. I see lots of crazy disorganized mom behavior in my future but hope that I can head that off at the pass by acknowledging it here in public. Semi-public. Mercy!
This year Thanksgiving is at my house for the first time. The menu will be the same as always, but I dragged out the cookbooks this morning to get the details straight and to see if there was any room for improvisation around the edges. Fourteen hours later, that empty piece of graph paper has yet to fill itself with a shopping list. The amazing gymnastic bumblebee fell off a chair and bumped her head pretty bad, Andrew was on call last night and seems to be coming down with something, and did I mention the dishes? We don't have a microwave, so even reheating leftovers involves dirty pots and pans and wooden spoons.
I am not actually eating a chickpea snack right now, but I have been carrying this tear sheet from Martha Stewart Living around with me for a few years now. I remember enjoying the nibble. In the name of getting rid of one more sheet of paper, I'm going to type it up now. That is all.
Preheat oven to 300 degrees. Drain, rinse, and pat dry 2 cups chickpeas (canned are fine, but I'm staying away from cans these days...BPA...crazy mom behavior!). Toss the chickpeas with 2 tbs olive oil, 1/2 teaspoon salt, pinch ground pepper, and 1/2 teaspoon of "your favorite" dried herb or spice--e.g. garam masala, oregano, or chumin. Spread the chickpeas in a single layer on a half sheet pan and cook, stirring occasionally, until brown and beginning to crisp, about 50 minutes. Cool and serve at room temperature. Store in an airtight container for up to 5 days.