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.
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.