Roasted Chickpeas

The original recipe for this little muncher called for a smaller can of chickpeas, 15 ounces rather than 19. So with that in mind, feel free to go heavier on the spices. 

1 can chickpeas (540ml / 19 ounces), drained and rinsed

1 tablespoon olive oil

Quarter teaspoon smoked paprika

Quarter teaspoon black pepper

Eighth teaspoon cayenne pepper

Eighth teaspoon garlic powder

Salt, to taste

Preheat the oven to 450. 

Empty your can of chickpeas into a strainer, rinse them thoroughly, and move them into a large bowl. To dry them, I line the bowl with paper towel that I pull out slowly then dab the top portion with. 

Add the olive oil and toss. 

Add the garlic powder, cayenne pepper, paprika, black pepper, and a couple of shakes of salt, then toss some more to coat evenly.

Spread the chickpeas onto a baking sheet and roast until crunchy, between 20 and 30 minutes. 

Keep an eye on this one, the chickpeas can start to burn quickly.

Next attempt, I'll add onion powder as well. 

Garlic Brussels Sprouts Pasta

First attempt ended up a bit on the dry side. Something to work on. Flavour was good though!

This is one of the quicker ones to make on here. Only the sprouts and garlic require chopping.

I didn't have red pepper flakes so went with chili flakes, but toned down to half a teaspoon. 

1 tablespoon butter (for cooking the Sprouts)

1/4 cup butter (for cooking the garlic)

1 tablespoon olive oil

1 lb (?) Brussels sprouts, shredded

10 ounces of pasta  

3/4 cup of shredded mozzarella

Salt and black pepper, to taste

6 cloves garlic, finely minced

1 teaspoon of red pepper flakes

1 lemon, zested

Heat the quarter-cup of butter over medium heat in a skillet. Once hot, add the garlic and sauté for 30 seconds until fragrant. Remove from the heat, then add the red pepper flakes and lemon zest. Stir to combine and let sit at room temperature.

In a large skillet, heat the tablespoon of butter and olive oil over medium heat. Add the shredded Brussels sprouts and sauté until golden brown, about 10 minutes. Season with salt and pepper.

Cook the pasta according to the package directions. Drain well.

Add the garlic butter sauce and shredded mozzarella to the pasta with the sautéed Brussels sprouts. Toss to combine and allow the cheese to melt.