It has been so long since I've actually written a blog piece, and for that I am so sorry! Adjusting to (and simply living) life in Hawaii has taken up so much of my time that I really have neglected this part of my outlet. I have been forming a regular routine for myself in the meantime, and I think it's finally starting to come together in a way that I can consistently cook and create recipes again.
With that said, one of the biggest challenges I've faces in moving to Hawaii is actually having to change my diet up. Arizona is pretty spoiled when it comes to affordable produce. Most of my staple foods in the desert have to be shipped here. Things like kale and other greens that were 99 cents for a big bunch are $3 here, and while I capital-L love kale, I can't justify spending that much on it. There are other foods out there that are more available here that I can enjoy instead. That's one thing that if you've read my blog for a while, you know I definitely preach: there are so many different ways to eat healthy, one region’s way of doing it isn't and can't be the way another region does it. So in lieu of eating tomatoes, avocado, kale, and orange sweet potatoes, I've been eating purple sweet potato (ube), onions, seasonal avocados (luckily there are hundreds of varieties here), and seaweed. I eat whatever tropical fruits are in season (usually I receive them as gifts, forage or pick from my own trees, or take home leftovers from the school's lunches), but I've also come to rely on frozen fruits and vegetables much more than in the past (another blog on that coming soon!).
My protein sources haven't changed much, but I've started to eat a lot more variety of beans. I posted earlier this week on my Instagram a recipe for chickpeas, one of my new favorite legumes. While I've eaten them in the past, their texture and flavor really lends itself well to a variety of applications like plant-based burgers, taco filling, and snacks!
Here are three variations for “snack” chickpeas. They are crunchy, tasty, and go perfect as toppers to add a little extra protein and fiber on salads and yogurt, or just all by themselves!
Each recipe is designed to season 1 can of chickpeas, or about 1.5 cups of cooked beans.
Salty Sweet Chickpea Pops
2 tsp avocado or coconut oil
2 tsp brown sugar
½ tsp cinnamon
½ tsp powdered ginger
⅛ tsp nutmeg
⅛ tap seasalt
½ tap vanilla extract
Hot and Smoky Chickpea Pops
2 tsp avocado or olive oil
½ tsp chili powder
½ tsp cumin
¼ tsp smoked paprika
⅛ tsp sea salt
Splash of hot sauce such as Cholula or tapatio
⅛ tsp (about 4 drops) liquid smoke
Honey Mustard Chickpea Pops
2 tsp avocado or olive oil
1 tsp honey
½ tsp mustard powder
¼ tsp onion powder
¼ tap smoked paprika
¼ tsp garlic powder
⅛ tsp sea salt
Directions
- Preheat oven to 425°.
2. Rinse, drain, and dry chickpeas. The chickpeas must be dry, or they won't roast properly.
3. Arrange the chickpeas on a parchment or foil-lined baking sheet.
4. For all recipes, whisk together oil and other liquid ingredients. Drizzle liquids over chickpeas, and toss them on the pan until they are evenly coated and the pan is greased.
5. Mix dry spices together in a small bowl or measuring cup and sprinkle over the chickpeas.
6. Toss once more to evenly coat the chickpeas with the seasoning.
7. Roast for about 20 minutes, or until just after the chickpeas begin to pop. They should have a crack down the middle and be fairly crunchy.
8. While roasting, stir the chickpeas every 5-7 minutes so that they are evenly browned and toasted.
9. Allow to cool completely on the pan before storing in a sealed container at room temperature.
Eat within 3-4 days for optimal freshness.
