Recipe: Roasted Chickpeas

When Jacob and I were working at St. John's Café in Turkey, Doris, the café owner, taught me a trick that has since become a staple of my freezer. 

Rather than buying cans of beans, purchase the dried beans, give them a good soak overnight, and boil them in a pot of salted water for 2 hours with a handful of thyme and a bay leaf. Once the beans are cooked, drain the water, allow them to cool, and divide them into freezer bags for later use. 

Not only do you save money by purchasing the beans in bulk, but the flavor and texture is significantly better. Plus, you can thaw frozen beans in warm water faster than you can open a can. By keeping a couple bags of beans ready to the go in the freezer, I can whip up bean burgers, a batch of hummus, or these chickpeas in just a few minutes. 

These spiced and roasted chickpeas are winners on all fronts. They taste amazing, are easy and inexpensive to make, and provide a great source of protein. Oh, and did I mention they are seriously addictive? Lightly spiced and salted, the outside gets crispy from the olive oil while the inside stays creamy and soft. Don't bother making small batches, they'll be gone in less time than it took to make them.