Chipotle Lime Peanuts.
Peanuts are off the menu since we found out about Sylvia's allergy. However we all love chickpeas. Sylvia ate them plain for dinner but I baked some with the seasoning. It seemed a great way to use one of the limes off our tree in the backyard. It also meant I could serve up a fairly plain Scottish Vegetable and Barley Soup which is not high in protein.
The other joy last night was that Sylvia, who hasn't been too keen on veg lately, leaned across the table to where I was cutting up carrots and started eating slices off the chopping board. It is always nice when she decides to eat a vegetable rather than me having to convince her to do so. Once I saw she liked it, I cut a carrot into flowers (see an example in the photo at the top) and she loved it. If only feeding kids was always so easy!
For other ideas about baking seasoned chickpeas see these Taco Chickpeas!
Update - Mel noted she had made crunchy chickpeas in the comments and kindly went away and blogged about them - I must try them.
Smoky Lime Chickpeas
Adapted from Food Blogger
makes about one and a half cups
juice of 1/2 large lime
1 tsp honey (or other sweetener)
1/2 - 1 tsp smoked paprika
shake of chilli powder (or to taste)
1/2 tsp finely ground salt
about 1 tsp olive oil
400g tin of chickpeas, rinsed and drained
Mix all ingredients together and toss with chickpeas. Line a small roasting dish with baking paper and bake for about 20-30 minutes at 200 C. They are done when most of the dressing is absorbed. Eat warm or room temperature. Ours went in an evening so I am not sure how long they keep.
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