Welcome to March! Can I just say, that although I know this month can still bring some snow, the fact that it is March 1st means that April is only one month away. And that means SPRING! This week more than any I’ve heard more people say that they are tired of winter. ‘Tis the season I think. Stores are full of spring colors and clothes. There is talk of Easter and gardens. And in 9 short weeks, I’ll be running my favorite spring half marathon. Each week I cross off the training calendar brings sunshine and warmth just a little closer.
This will be my fifth year running a spring half, and as usual, just as the mileage starts to climb, so does my appetite. After many years of running it’s just in the last two that I’ve figured out how much influence my diet has on my running. Food is most certainly fuel. So while I love a good chocolate treat, I’m trying to be smart about how I eat, both before and after I put in the miles. A good balance of protein and carbs make all the difference.
Chickpeas are of coarse, a great source of protein. These spicy roasted chickpeas are great as a salad topper or to satisfy mid afternoon hunger pains. The smoked paprika adds a wonderful flavor, but if you don’t have it just use plain paprika. It’s a recent addition to my spice cabinet, discovered when a friend introduced me to Penzey’s. It was my first trip there, but definitely won’t be my last!
- 2-3 tablespoons extra virgin olive oil
- 2 cans (15.5 ounces each) chickpeas, rinsed, drained, and patted dry
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- pinch of cayenne
- Course salt
- Preheat oven to 450 degrees.
- Cover baking sheet with aluminum foil. This is optional, but makes for easy clean up.
- In a medium bowl, combine chickpeas, extra virgin olive oil, cayenne pepper, smoked paprika and cumin.
- Season with course salt and toss to combine.
- Place chickpea mixture on baking sheet and spread in a single layer.
- Bake until chickpeas are crisp, 10 to 15 minutes.
- With a slotted spoon, transfer to paper towels and let cool slightly before serving.
*Adapted from Martha Stewart
Because I love a good outtake, this is one of our dogs, Jack. He loved the smell of the roasted chickpeas and his little nose kept photo bombing my shots.
Have a wonderful weekend!