Roasted Chickpeas

Let me start off by saying that my mother was never very adventurous when it came to cooking.  Our veggies would consist of carrots, corn, and peas (which I always hid under my potatoes).  When I moved out, it was like heaven where I could try anything and everything that I always wanted.  I'm still on the road to discovery and yesterday was the first time I tried Chickpeas.  I know.  It's ridiculous.

I opened the can of chickpeas and had a sniff.  It didn't really smell like anything.  I've never been a fan of peas and they suspiciously looked like them, but in a cute disguise.  I headed to Foodgawker to see what I could find to dress them up a bit.  I came across a whole load of recipes for roasted chickpeas.  I love anything roasted, so sounded good to me.  I took a whole bunch of recipes and turned it into something that I thought would work...and it did!

Roasted Chickpeas
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1 Can (540mL) Chickpeas
1 Tbsp Olive Oil
1/8 Tsp Cumin
1/8 Tsp Cinnamon
1/8 Tsp Ginger
1/2 Tsp Garlic Powder
1/2 Tsp Sea Salt
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1.  Preheat oven to 400F.
2.  Drain Chickpeas then let soak in a bowl of water for about 30 minutes.  Strain in a colander and run more water over to remove as much sodium as you can.  Pat dry and set aside.
3.  Combine all the dry ingredients in a large bowl then add the olive oil to create the coating.  Add chickpeas and stir with a wooden spool until all chickpeas are coated. (I like to remove all the skins that come off so it looks pretty!)
4.  Spread chickpeas over a baking sheet (with a lip) and bake for 40 minutes or until crispy.  After about 15 minutes, shake the baking sheet so that the chickpeas come loose. 

And there you have it!  You can eat the chickpeas either warm or cooled.  They're really crunchy and a great alternative to chips.  Chickpeas are really high in protein and good carbs, and they're perfect to take on the go.  Better yet, when they're roasted they don't taste like peas.  Hooraw!

CANADIAN PESTO FOCACCIA

YAY!  I did it...I made my very first focaccia!  Pesto Focaccia to be exact.  I think that I took my dearest foccacia for granted whilst living in Italy.  Finding fresh, yummy focaccia in small town Canada is not an easy task.  So tonight, when invited to a dinner with our lover-ly Auntie Bevy, I decided to take it upon myself to try my beloved bread to take along with us.

I must say, I was very surprised at how good it was!  Of course it was topped with loads of Rosemary (not as good or as fragrant as Italian Rosemary, I'll have to admit), olive oil and sea salt (do you see the size of those salt grains??).  Viva Italia in our Canadiana kitchen!

Pesto Focaccia

1 tbsp yeast

1 1/2 tsp salt

1/2 cup cornmeal

1/3 cup olive oil

1 1/4 cups water

2 tbsp pesto

If you have a bread machine like I did, add all ingredients (in this order) to your machine and set for dough or manual.  After the cycle is finished, pat dough out onto a baking sheet until it lays about 1/2" thick.  Leave the dough covered with a tea towel until it rises (about 30 mins).  Once the dough has risen, use your fingertips to make indentations, then drizzle with olive oil and add toppings (rosemary, sea salt...you can even add Gorgonzola, tomatoes, garlic, onions...be creative!).  Bake at 475C for 15-20 mins, or until top is lightly browned.  Ecco!