C R I S T I N A ’ S L O W D O W N

Cristina teaches spin and works full time as an associate in private wealth management. She grew up in Burnaby and lived in Vancouver before moving to Victoria almost a year and a half ago with her boyfriend. In her spare time she can be found cooking, eating, laughing loudly, talking fast, reading a book or hunched over a jigsaw puzzle! 

If you are anything like me, when COVID hit you stocked up on numerous cans of chickpeas (and other various staples such as black beans, lentils, rice, quinoa, Annie’s, popcorn, chocolate, ice cream bars, wine…) and you still have LOTS of chickpeas! 

Canned chickpeas are a great item to have on hand any old time. First off, the cans make excellent weights for Annex Live IG Barre classes. Additionally chickpeas are packed with protein, are versatile and easy to work with!

I love to cook (and love to eat even more) and do it a lot. My style can be described as “fly by the seat of my pants” – AKA I like to wing it. I am not one for measuring things and am always making things differently than the last. Needless to say writing down a recipe was a first for me. Without further ado – here is my recipe for roasted chickpeas!

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I N G R E D I E N T S

  • 2 540 ml cans of chickpeas 

  • 2 tablespoons of olive oil

  • 1 tablespoon of maple syrup 

  • 1 lemon (juiced) 

  • 2 teaspoons of garlic powder

  • ½ teaspoon of chili powder 

  • ½ teaspoon of black pepper 

  • 1 teaspoon of salt

s t e p s

  1. Preheat oven to 400 F.

  2. Drain the chickpeas. Ensure all liquid is removed by patting dry with a towel.

  3. Throw the chickpeas in a large mixing bowl. Add in all remaining ingredients! Mix! 

  4. Pour onto a large baking sheet. Make sure each chickpea has it’s own piece of real estate.

  5. Bake for 30 minutes while checking in a couple of times to shake them up. When they are done they should be nice and crispy. 

E N J O Y

These are really good just by themselves, eaten standing up in the kitchen hovering over the baking sheet (anyone else?). However I really like pairing them with rice, roasted broccoli and copious amounts of this tahini dressing I make (hit me up for deets!). Also, they go great in any kind of salad but especially a Caesar. I most recently threw mine in a salad with some arugula, shredded mozzarella cheese (I find a way to put cheese in everything), lemon juice and olive oil! 

 

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