Easy Roasted Chickpeas

Roasted Chickpeas
4 servings


1 14.5 oz can chickpeas, drained and rinsed
1 teaspoon olive oil
¼ - ½ teaspoon salt (1/2 will be very salty. - Kris)
5 dashes cayenne pepper (optional)
1 teaspoon cumin

1) Preheat oven to 425°F.

2) Place chickpeas on baking/cookie sheet. Roast for 10 minutes. Shake the pan. (Do not spill on kitchen floor.) Roast another 10 minutes.

3) In a medium bowl, combine chickpeas, oil, salt, and spices. Stir well to combine.

4) Spread chickpeas back out on baking sheet. Roast between 5 and 15 more minutes, until they're browned and super crunchy. Serve.

NOTE:  I have also made these with garlic powder and onion powder.  I serve it before dinner while waiting for whatever is still cooking.  My daughter ate almost the entire can once!  Easy finger-food and healthy!  Easy to take to the park food.

Approximate Calories, and Fat,
135 calories, 4.3 g fat

Calculations
1 14.5 oz can chickpeas: 500 calories, 4.8 g fat,
1 teaspoon olive oil: 39 calories, 4.5 g fat,
¼ - ½ teaspoon salt: negligible calories and fat,
5 dashes cayenne pepper: negligible calories and fat,
1 teaspoon cumin: negligible calories and fat,
TOTAL: 539 calories, 9.3 g fat,
PER SERVING: 135 calories, 4.3 g fat,

Sweet Potato Risotto

I am a rice lover.  Perhaps because I have a wheat intolerance, but more likely because it is delicious and easy, not to mention versatile.

Tonight, I am going to try a new recipe I took from Betty Crocker.  I am going to substitute some items since I do not want to go grocery shopping, and add a protein (I am thinking shrimp).  Click the link, or see the details below.  Check back to see how it turns out :)

Ingredients:

2

tablespoons dry white wine or water

1/3

cup chopped onion

1

garlic clove, finely chopped

1

cup uncooked Arborio or other short-grain rice

1/2

cup mashed cooked sweet potato (I use the canned kind from Trader Joe's)

3 3/4

cups Progresso® chicken broth (from 32-oz carton), warmed

2

tablespoons grated Parmesan cheese (I will use soy cheese in the hopes that my son will eat it)

1/2

teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves

1/8

teaspoon ground nutmeg

• 1Spray 3-quart nonstick saucepan with cooking spray. Heat wine to boiling in saucepan over medium-high heat. Cook onion and garlic in wine 3 to 4 minutes, stirring frequently, until onion is tender. Stir in rice. Cook 1 minute, stirring constantly.
• 2Stir in sweet potato and 1/2 cup of the broth. Cook, stirring constantly, until liquid is completely absorbed. Stir in an additional 1/2 cup broth. Continue cooking about 20 minutes, stirring constantly and adding broth 1/2 cup at a time after previous additions have been absorbed, until rice is creamy and just tender; remove from heat.
• 3Stir in remaining ingredients. 

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