This time of year it's all about sweets, treats and gift giving. Since I'm not much of a sweets fan, I typically give the gift of soup. I've already passed out the traditional quart jar of lovely noodles, seasonings, beans, and other varieties of deliciousness and today I am deviating to make the wonderfully crunchy garbanzo "nuts". I'll take salty over sweet anytime! I was following Giada's Crispy Chickpea recipe but had some artisan salt that my good friend Cory Goodman brought back from her trip to Iceland last year. I halved the recipe and wanted to do Giada's recipe but I grabbed the wrong Artisan salt..instead of grabbing smoked salt, I grabbed a Chardonnay infused salt. It's okay! It came out great and I did add just a tiny touch of the smoked salt after I realized my mistake. The REAL winner is Cory's Iceland Sea Salt with Kelp. Oh yeah...yummy. Taking some to her tomorrow to enjoy. There ARE perks to having friends who are world travelers.
2 cans of chickpeas, drained, rinsed and allowed to dry on a towel
2 TBSP Olive oil (Dang! I have smoked olive oil and garlic infused olive oil....use what you want)
1 TBSP Salt (I used Iceland Sea Salt and Kelp...also Chardonnay Infused Sea Salt)
Toss all together. Spread evenly on a baking sheet. Bake at 350 for 1 hour turn at 30 minutes. Allow to cool completely.