I’m a big fan of crispy, salty snacks, but I feel pretty bad about myself when I eat an entire bag of kettle cooked chips. Maybe you don’t, which I applaud you for, and that case go open another bag while you read this recipe. I think these garlic and parmesan roasted chickpeas are the perfect substitute for potato chips because they provide the crunch and the salt that I’m craving, but they also pack some protein. They’re baked, not fried like chips, and really you could season them however you see fit. I recently kicked my chips and dip habit (thank you, thank you very much) and I found I’m baking these up quite often to satisfy my salt tooth. Is that a thing? It is for me at least.
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Gnocchi with Herbs, Peas, and Parmesan
I’m certainly not the first person to pair gnocchi with peas, parmesan and herbs, but it was such a great combination that I had to share it here in case you haven’t tried it yet. I made gnocchi the day before with vodka sauce and it was AWFUL. Like so bad I couldn’t finish it so I tried again with an even easier take on the sauce.. garlic and herbs all day in this house. I was able to put this all together in less than twenty minutes, which means it’s the perfect ‘I don’t wanna cook, but I want a nice warm meal’ type of dish. If you’re vegan, leave out the parmesan and maybe substitute in some toasted pine nuts. You’ll also have to replace the butter, but that’s an easy one.