It’s mid-week people, let’s keep it up! I have been a busy bee lately with work, life, etc. When I’m not doing anything at all, I start to get anxious as if I’m forgetting something. Then I go on a tangent thinking of all the things I could be doing, like putting up Christmas decorations. I need a good dose of calm — I think that can be found in Pinot Noir, no?
So last week, I found out from the gorgeous Lea on Healthy Coconut that I was a winner of two loaves of bread from Julian Bakery in Southern Cali (lucky for me they sell in Northern Cali stores too AND across the country!). Have I ever / Would I ever turn down bread? Heck no! Love it, especially grainy, earthy, hearty breads and this is just what was promised.
These are the two loves…errr I mean loaves I received
I received the Low Carb and the Cinn Raisin. I’ve only broken into the Low Carb one since Thanksgiving foods went and infiltrated my life last week!
To me, a good test of how tasty bread is is how well it can stand alone or how well it can stand toasted with some PB and a cup of coffee. I chose the latter And it did NOT disappoint. This bread is the essence of filling nutrition. And for the health – nuts out there, check out the ingredient list:
Smart Carb # 1 Bread (1 Net Carb)
Fresh Ground Whole Grain *Wheat, Sprouts of *Kamut, *Spelt, *Rye, Lentils, Sesame Seeds, *Millet, *Quinoa, *Amaranth, Ground Flaxseed, *Wheat Bran, Oat Bran, Eggs, Undenatured Whey Protein Isolate (90%), Chicory Root (Inulin Fiber), Wheat Gluten, Yeast & Sea Salt
Pretty impressive, no?
Onto the chickpea recipe, which I made for a Thanksgiving appetizer and have been munching on ever since. Note that I tripled the recipe I’m about to show you
Draing and rinse your ‘peas good
In a small bowl, add 1+ tbsp EVOO, 1 tsp dried rosemary, and some cracked ground black peppa. Then add the juice of one lemon (I think half a lemon would be just fine too).
Now stir it all up and pour your ‘sauce’ over your chickpeas (that have been transferred to a bowl / tupperware, etc).
Shake, shake, shake and make sure all your lil ‘peas are coated. Then ignore it for an hour.
Just before you’re ready to roast, preheat your oven to 400deg. Arrange all your chickpeas on a cookie sheet (with rim) so that they are single layer.
Bake them at 400 deg for 45 minutes (turning 2x). This is what they’ll look like:
Now, don’t do what I did and seal them up in a tupperware container before they have completely cooled, or they will get a bit mushy and lose their crunch appeal. They were delicious nonetheless and I’m totally going to make them again. Can I just tell you how good they tasted in leftover stuffing too?
Have you tried Julian Bread? I’m eyeing the Southwest cornbread and want to know who has tried it!
What other roasted chickpea recipes can you offer up?