Have you ever made a recipe and pretty much anything that could possibly go wrong actually does go wrong?
Well that’s what happened the second time I made these chickpeas. I mean, they did turn out fantastic in the end. But OH MY WORD. So much drama for a So Much Yum recipe!
It went a little something like this…
We got an electric can opener as a wedding gift last month, but I still haven’t used it yet. I’ve just been using my old, tried-and-true handheld can opener. It’s clear to me now that I need to switch to the new electric model because my tried-and-true can opener is apparently starting to lose it’s true-ness and doesn’t fully cut can lids anymore.
First I tried the can-opener-rewind maneuver where you just reverse directions and retrace your steps (slices?). That didn’t work.
Then I realized that, hey, I work out. Psshh, I’m basically The Hulk. I can just use my hands to rip off the lids the rest of the way. Problem solved.
Well I did indeed Hulk the lids off the cans #whoruntheworld #girls
And that gave me nice, painful, garbanzo can gashes to 2 of my fingers.
I own bandaids. It’s cool. No blood got onto the beans. Moving on. Just add the seasonings and get the pan to the oven.
I guess my paprika container was having a bad day or something though because instead of delicately cascading into my teaspoon measure, one tap of my finger sent half its contents blasting across the kitchen countertop.
No worries, my counters are clean. It’s not the floor, no need to ponder over the three second rule even. I’ll just scoop it up and continue on.
Eventually, hallelujah! The chickpeas made it to the oven without any further issues. The crises were over, nothing more could possibly go wrong.
Only two minutes left on the timer and my kitchen is smelling UH-mazing from those spiced little beans. YES.
And then we entered the Twilight Zone and my oven completely freaks out. It starts beeping, the clock face flashes unreadable number-letter-emoji-alien-hieroglyphic language, I can’t even tell if the oven is heating up or cooling down. Basically my oven was possessed.
I’m an intelligent woman though, so I first let my garbanzos roast for their final 2 minutes (because priorities), and then confidently pushed the OFF button. And that did nothing. So I pushed it repeatedly because maybe it needed a little more encouragement. That also did nothing.
And then I became a panicked, my-chickpeas-are-gonna-burn-down-my-house woman.
I called my husband at work, who of course didn’t answer because he was at work. He’s a firefighter though, so if the house DID burn down I’d probably get to talk to him then…
But that didn’t seem like the right answer.
So I then called the landlord who was still in intelligent-woman mode and had me flip the kitchen breaker switch to OFF, which effectively ended the journey through the Twilight Zone.
exorcist oven maintenance guy is scheduled to come visit next week (but I’ll probably cave and try to use the oven before then).
But hey, like I said, the chickpeas turned out fantastic.
- 2 (15-ounce) cans garbanzos (chickpeas), drained
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp oregano
- ¼ tsp turmeric
- salt to taste (I only add salt if I'm using low-sodium garbanzos)
- Preheat oven to 425°F degrees. Line 1 large baking sheet with parchment paper and set aside.
- In a large bowl, combine all ingredients and gently stir until all garbanzos are coated well with seasonings.
- Spread garbanzos onto prepared baking sheet. Make sure to arrange them in one layer and slightly spread apart to ensure optimal roasting.
- Bake for 20 minutes. Allow to cool slightly before serving, or cool completely if storing.