Chili lime Roasted Chickpeas

I was out for lunch one day this week at this little place that makes great fresh salads while you wait. You choose the type of greens, protein, veggies, and mix-ins that you want and they make your salad right in front of you. Normally, I don't veer too far from the ordinary. You see I have the tendency to stick to things that are quite plain. Romain and spinach, cucumber, red peppers, carrots, celery, black olives. Nothing too flamboyant right? It's a salad after all. But I decided to step out of the box and go a bit adventurous adding roasted chickpeas. Yes, I know, I'm a real wild child. Ha!

And now I'm hooked! I love chickpeas. I knew I would have to go home and recreate these little crunchy gems as soon as possible

The funny thing is that for the longest time I was never someone who liked chickpeas. Perhaps its from when I first dappled in making my own hummus. Or maybe it was when I cooked my own from scratch - never having cooked beans from the dried variety before. It also could have been the smell it left in the house afterwards that just didn't want to leave. Yik

For the longest time I kept trying to love chickpeas, but nope, I just couldn't get it right. It's funny how some things are like that. Then I tried my brothers homemade hummus one day and was seriously impressed. That stuff was so good. I must remember to get that recipe from him. Nothing compares to homemade hummus when its made perfectly. Now I'm happy to say I really enjoy chickpeas.

Roasting chickpeas turns them into something very special, quite similar in resemblance to bar nut's. This is a healthy snack that you can feel good about eating! The perfect snack that's small and crunchy.

They also make a nice alternative to croutons in a salad or soup. However these are addictive just the way they are - au naturel.

Chili Lime Roasted Chickpeas gluten free, vegan (makes 1 1/2 cups)

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Ingredients:

• 1 1/2 cups cooked chickpeas (about 1 15 ounce can)
• 1 tablespoon extra-virgin olive oil
• 1/4 tsp chili powder
• zest of a lime
• 1/2 tsp fresh grated ginger
• 1/4 tsp sea salt

Directions:

1. Preheat the oven to 400*F.
2. Drain and rinse the chickpeas. Lay them on some paper towel and gently rub them to remove any skins. Make sure they are completely dry.
3. In a large bowl, stir together the olive oil, chili powder, zest, and ginger. Add the chickpeas and toss to coat. Spread the chickpeas out in a single layer on a parchment-lined baking sheet.
4. Bake the chickpeas, stirring them occasionally, until crisped and lightly browned, 25-35 minutes. You may want to taste test a few to make sure they are done to the desired texture. Once they are removed from the oven sprinkle them with sea salt. 
5. Allow the chickpeas to cool completely and serve.

Notes: Depending on how hot your oven gets the chickpeas may take less than 35 minutes to roast. Be sure to keep your eye on them so they don't burn!

Roasted Red Pepper Soup

Some of the many reasons I'm loving summer right now:

• Outdoor farmers markets for fresh local produce
• Golf
• Outdoor patios
• Hiking and biking
• Grilled vegetables and fruit of all kinds. Peaches, bell peppers, pineapple, zucchini...

One of my go to sides for dinners as of late this summer has been bell peppers roasted on the grill. When it's done roasting we take it off the grill, wrap it up in some foil and let it sit for a minute to let it soak all the juices back in. Then it get's filled with a tablespoon or two of creamy goats cheese. Sometimes we also add fresh herbs like chopped basil. It's super tasty and perfectly light and satisfying on those hot muggy nights when you don't want to turn the oven or stove on.

Of course, we're talking about soup today because, well, frankly the weather has been a little off this week. One day it's hot and humid, the next it's cold, rainy and I'm back to wearing fleecy sweaters. Make up your mind already summer!

Roasted red peppers and fresh garden tomatoes are one of those things that pair together so well in this soup. It's a fairly simple recipe that can be made quickly for a weeknight supper. And if you're like me and like to be ultra organized you can cut down the prep time by roasting the peppers in advance. It's also excellent reheated the next day for a nutritious lunch.

Served with toasty whole grain bread this soup can surprise those that never new they were pepper lovers.

If you like creamy style soups, I would highly recommend finishing the dish off with a bit of goat cheese swirled into your bowl. Just like a twist on those stuffed roasted peppers. It's much healthier than cream and tastes just as good, if not better, without all the fat.

Roasted Red Pepper Soup gluten free (serves 6-8)

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Ingredients:

• 7 red bell peppers
• 1 tbsp extra virgin olive oil
• 1 large onion, diced
• 3 cloves of garlic, minced
• 1 tbsp chopped fresh thyme
• 1 tsp oregano
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1 large russet potato, peeled and cut into 1 inch cubes
• 4 cups low-sodium vegetable or chicken broth
• 1 can of no-sodium diced tomatoes
• Juice of 1 lemon
• chopped chives for garnish
• 1/4 cup goats cheese (optional)

Directions:

1. First, roast the peppers: cut the tops of the bell peppers off; discard seeds and membranes. Then, slice the peppers in half and flatten with the palm of your hand. Roast peppers on BBQ until black, remove and place in a large bowl; cover with saran wrap. Let sit for 15 minutes. Peel off blackened skins and chop. If you are looking for the oven method follow these instructions: How to Roast Bell Peppers.
2. Heat olive oil in a large pot over medium heat. Add onions, garlic, thyme, and oregano. Saute, stirring occasionally until the onions begin to soften and look translucent, about 5 minutes.
3. Add potato, bell peppers, broth, and tomatoes. Bring to a boil, cover and reduce heat to simmer until the potatoes are very tender, about 30 minutes.
4. Using an immersion hand blender or stand blender, puree the soup until it is very smooth. Add lemon juice, salt and pepper. Adjust seasonings to taste.
5. Ladle into bowls and serve hot with fresh snipped chives for garnish

**Note** If you are not vegan, try a tablespoon of goats cheese in the center of each bowl.