For all of the time I find myself in the kitchen space cooking between my stovetop and kitchen counter, it’s really a wonder how many boxes of crackers I eat in a week. Crackers, that is, that I don’t have to measure, chop, saute or bake. Crackers, that is, that I don’t have to tidy up after. Crackers that I can eat quickly to satisfaction.
But… crackers do not a meal make…arguably and unfortunately.
I’ve found a healthier option to my lazy cracker obsession. It’s the can of chickpeas that live right next to the box of crackers in the pantry. Take the can, drain and rinse and turn the contents in olive oil, good parmesan, and fresh cracked black pepper.
The result is a toasty and tender, elevated bean snack that’s salty and spicy and deeply snackable! Get at this with me!