Monthly Archives: August 2013

Hot Chicks and Chimney Sweeps

Fall is coming. It is that time of the year to squirrel up and prepare for winter. For us, top of the to-do list is to stack our wood and clean the chimney. Usually it is a fairly straightforward, albeit messy, task. But this year, Erik insisted on cleaning out the chimney from the top-down. The top meaning the roof, our steep steel roof, the highest point of the house! And how exactly was he planning on accomplishing this? I mean, we don’t own a cherry picker.

So you’re wondering about the hot chicks, right? Well, I was planning on trying out a new snack recipe that afternoon. I had already oiled and spiced-up my chickpeas and popped them in the hot oven when Erik declared his top-down decision. That meant I would spend the next hour running between my hot-chicks and my chimney-sweep! Wary of how either one would turn out.

There was Erik, donning his climbing harness, tying one end of the rope to our strategically placed mini-van and tossing the other end over the roof to the other side of the house. This was taking his motto, “adapt, improvise and overcome” a little too far for my motto of “safety first.” Determined, he clipped in, climbed the ladder and made his way to the roof tip. *Yikes!*

I spent the next half hour darting between my perched chimney sweep and the hot chicks. I am happy to say both were a huge success! Probably won’t ever be able to eat roasted chickpeas without remembering the day I first tried out the recipe while my dear chimney sweep made his daring ascent to the pinnacle of our house. Here’s to warm snacks and warm fires.

Attar Chimney SweepRoasted Chickpeas (a.k.a. Hot Chicks or Sweet Chicks depending on spices used.)

2 tbsp. olive oil
1 tbsp. ground cumin
1 tsp. garlic powder
1/2 tsp. chili powder
1 pinch of sea salt
1 pinch of black pepper
1 dash of cayenne (adjust to your own level of heat)
2 cups of chickpeas (we cook our own but you can also buy and use in the can)

1.Preheat oven to 350 degrees F (175 degrees C).
2.Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and cayenne together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet.
3.Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.

**For a sweet snack, use cinnamon sugar to coat the chickpeas. I have yet to try out that version.