The holidays are over. It’s time to head back to work. And time to head back to reality—you know, normal life? The life that doesn’t involve twinkly lights, Christmas carols, sleeping late, reading all day, and eating chocolate by the truckload?
It’s been fun, all of the ham and turkey and paella and Chinese food, the wine, the dinners out, the pancakes and sausage…and yes, it was fun to overdose on chocolate.
January is the traditional time for post-holiday remorse, but I’m not having any of that. I enjoyed the excess and I’ll do it again every year without shame.
But while I would gladly spend many more days sleeping late, wearing sweatpants, and reading until my eyes fall out, I must admit that I’ve had about all of the rich food I can take for now. It’s time to remember what it feels like to actually be hungry.
It’s time for unfussy, wholesome, whole foods again. Like these crunchy garbanzo beans. Roast a panful, and snack on a little handful of them every now and then. It’s time for food to come in little handfuls again, not huge overflowing platters.
In fact, start with just one. Crunch it between your teeth. The hard shell gives way to a firm center. The spices waft up onto your palate. Chew that one garbanzo bean and really taste the salt, the subtle heat of cayenne, the earthiness of the bean. When it’s gone have one more.
Welcome back to reality.
Crunchy Garbanzo Beans
- 1-15 oz can garbanzo beans, drained and rinsed
- 1 tbsp oil
- ¼ tsp cumin
- ¼ tsp coriander
- ¼ tsp ginger
- ¼ tsp cayenne pepper
- 3/4 tsp salt
Preheat oven to 450F. Toss all ingredients in a bowl until beans are evenly coated. Spread beans on a rimmed baking sheet and place in oven. Stir or shake tray at 10 minutes and again at 20 minutes, then turn heat down to 425F. Cook for another 10-20 minutes, stirring frequently, until crunchy and lightly browned.
Cool completely, then store in an airtight container. Will keep for 3-5 days.