If you search this blog for the word "chickpeas" you will get a lot of results. It's no secret how much I love chickpeas; I'm always experimenting with them and writing about them and making big heart eye emojis at them. They're so versatile, inexpensive, and easy to store - not to mention that they are high in fibre, protein, and iron. Plus, they're shaped like little butts. What could be better?
My very favourite way to eat them is oven-roasted, but this past summer I didn't feel like turning on the oven much. What's a crispy chickpea-loving girl to do?
Answer: pan-fry them.
It's true, pan-frying will result in crispy, delicious chickpeas in a flash. You can dress them up with different spices and flavours, you can add them to salads or pastas. It's a quick way to add protein to your meal; plus these crispy chickpeas make a very satisfying snack.
Sure, summer might be over but my appetite for quick, crispy chickpeas remains constant.
Rinse and drain chickpeas. (Idea: save the liquid from the chickpeas, make these adorable meringue ghosts!)
For best results, place rinsed and drained chickpeas on a kitchen towel and allow to dry for 1-2 hours. This is optional if you are pressed for time, but it does result in crispier chickpeas.
In a heavy frying pan, heat oil over medium. Swirl oil so it covers the surface of the pan. Add the chickpeas in a single layer and sprinkle with salt. Let them sit, undisturbed, for 4-5 minutes.
Stir chickpeas and fry, stirring every few minutes, until they are crispy and browned. This will take 10-15 minutes.
Sprinkle with pepper and - if you wish - any other spice of your choosing. Some tasty ideas are garlic powder, cumin, or chili powder. Add nutritional yeast for a cheesy-tasting treat.
Serve immediately. Enjoy with salads, pasta, or all by themselves - but beware, they are addictive.
Check out my chickpeas, just chillaxing and sunbathing. Allowing the chickpeas to dry yields a crispier result.
Try adding these babies to my Energy Bowl: Quinoa With Roasted Vegetables, or my All Kale Caesar. For something a little different, try my "Dorito" Flavoured Roasted Chickpeas or my Chickpea Chocolate Chip Cookie Dough Bites.
When I was nine, my friend Melissa and I watched Nadia, a made-for-television movie about the Romanian gymnastic prodigy, Nadia Comaneci. We would watch it over and over on her VCR, laboriously rewinding our favourite parts, and then we would run to her backyard and play at being Nadia in the 1976 Olympics. Melissa was an actual gymnast, whereas I could only really turn a somersault, but no matter. We were both perfect tens, throwing our arms into the air and arching our backs into comma shapes.
I was too young to have actually seen Nadia Comaneci in 1976 when she was awarded seven perfect 10s at the Montreal Olympics. She was the first gymnast to ever achieve a perfect ten, let alone seven of them, and she is widely credited with popularizing the sport around the globe.
The other day I was in the library when a book with a red cover and yellow writing caught my eye. It was called The Little Communist Who Never Smiled by Lola Lafon. I dare anyone to see such a title and NOT pick it up. It is a fictionalized account of the life of Nadia Comaneci and is a fascinating read both in macro and micro terms.
Have you ever wondered how some countries really seem to pump out incredible athletes? How do they train them, how do they find them, how do they keep them motivated? When she was only six, Nadia was chosen to be a part of Bela Karolyi's gymnastic school when he saw her playing and turning cartwheels at recess in her small Romanian hometown. The gymnastic school was a bit of an experiment, since neither of the head coaches were actual gymnasts themselves. Nadia and the other girls were eventually boarded at the school, where they basically trained the entire day long - and didn't eat much. Their food and water intake was very carefully monitored, their sleep was very carefully monitored, and - because we are talking about Ceausecu-era Romania - their thoughts and behaviour were very carefully monitored.
I remember the Nadia movie as being inspirational; sort of like a Rocky for gymnasts. The reality, of course, was much harsher and more stark than my nine year-old self could have imagined. Grim chapters detailing young girls downing laxatives before weigh-ins, their rigid training and diet - Nadia isn't allowed bread, for example - and describing state-sanctioned and well-publicized "holidays," when the reality behind those photos was entirely intense physical training were hard for me to stomach. The weight of an entire totalitarian regime's appearance to the rest of the world was sitting on those little shoulders; Nadia was essentially a symbol of the success of the Ceausecu regime. Gymnasts were ideal athletes for Ceausecu-led Romania because they didn't eat much - food being a scarcity in that country at that time - and because of their youth, they questioned nothing. Nadia's obedience and robot-like ability to perform flawlessly gave her special status in Romania, but she was still forbidden to leave the country for any reason other than gymnastics meets. She eventually defected in 1989, just a few weeks before the Romanian Revolution.
Some of the scenes are especially hard to read: for example, Nadia is pressured to perform when she has near-fatal blood poisoning from her metal wrist supports rubbing on her wrist. She collapses after a perfect performance and is rushed to intensive care because the blood poisoning was reaching her heart. Nadia eventually falls out of favour when she starts menstruating and develops breasts, therefore becoming a "fat cow of a woman rather than an elf." Along with the rest of the female population, she has to endure monthly gynecological exams to ensure she wasn't pregnant and/ or had an abortion; terminating pregnancy was cause for imprisonment, and women who had abortions were not allowed medical care, at any time. It's shocking to think that such things happened in my lifetime, not so very long ago.
The Little Communist Who Never Smiled is a fascinating view into the life of an incredible talent and a disturbing look into a political regime that wanted to be a big player on the world stage.
Well, here we go - jumping with both feet into September. In my house, we are juggling two different schools with two very different start and end times, intenstified karate practices for both boys, requests for school volunteers, and the usual increased work load that September tends to bring. Oh, and did I mention I'm in the thick of yoga teacher training? I am.
It is a busy, busy season, but I'd much rather be busy than bored, wouldn't you? Fortunately for me, there's no chance of that happening.
All of which is to say, everyone in our house needs to stay fueled. We need snacks we can grab and get-out-of-Dodge with. We need fuel for rapidly-growing bodies and minds. We need energy because our day starts at 4:30 am and go-go-goes until we collapse at 9:00 pm. Okay, that last one is just me.
Don't try to contact me after 9:00 pm. It just isn't going to happen.
But back to this recipe! A few months ago, the lovely Seanna brought delicious oat bars to a YMC meeting, and I dreamed about them for a long time afterwards. They were that good. I decided to make my own version of the bars; this was the result, and it was the subject of much accolades in my household. It is a good source of energy and very versatile - you can add whatever fruit, seeds, nuts, or chips that you like!
Preheat oven to 350 degrees. Line a 9x13 pan with parchment paper, leaving enough overlap for "handles" (see photo below).
Cream together coconut oil, brown sugar, honey or maple syrup, vanilla, and flax egg.
Mix in flour, baking powder, and cinnamon. Stir in oats until combined.
Fold in hemp seeds, chocolate chips, dried fruit, and pumpkin seeds.
Spread evenly in prepared pan and bake for 30 minutes.
Allow to cool completely before cutting into bars.
*NOTE* Substitute any dried fruit, seeds, nuts, or chips that you like, as long as they make a total of 1 1/2 cups. Some suggestions: dried cranberries, chopped almonds, sunflower seeds, butterscotch chips, white chocolate chips, chopped dried mangos.
Use enough parchment paper so that you have "handles."
Then you can lift the cooled bars right out of the pan and onto a cutting board, using the "handles."
Adapted from The Nutritionnaire, a.k.a. Seanna of the Alphabet Kitchen
Want more grab-and-go snacks? Try my Chewy, Nut-Free High Protein Granola Bars, my Nut-Free Gluten-Free Sugar-Free Vegan Energy Bars, or my No-Bake, Easy Nut-Free School Safe Granola Bars. I'm sure if I think about it long enough, I will be able to come up with even longer titles for snack bars.