It seems so inexplicable. It literally defies explanation. How could it happen?
Some people say it’s because of fear. People are afraid.
Some people say it’s because we are tired of “business as usual.” People want something new.
Some people see no alternative. They’re left with no choice.
No, stop it! It’s NOT Donald Trump. Can we get off that??
I’m talking about hot dogs. At Burger King.
The company began selling hot dogs on February 23, 2016. The company said it is “dispelling the myth that hot dogs should be relegated to summer barbecues and baseball games.” Others say it’s a knee-jerk reaction to the failure of its “Satisfries,” a “healthy” alternative to traditional Burger King french fries that fell flat last year.
I say this: My fellow Americans, we are on a slippery slope toward disaster.
(If you stop and think, it really is surprising how, when you talk about hot dogs, you may as well be talking about Donald Trump. I can’t get over it!)
What’s the alternative, you ask? Surely not–gasp–Hillary??
Again, I’m talking about food, not the election. And the alternative is the soft-spoken, unassuming…
No, but you’re close!
The correct answer is: chickpea.
There it is. So versatile it can be ground into hummus, formed into falafel or tossed onto salad, kind of like Superman!
There are many recipes for roasted chickpeas online for three reasons:
- Cute name. Chickpea. (See? It’s cute!)
- Chickpeas are the “gateway drug” to other beans. Once you start liking chickpeas, you start liking other beans. It’s true. I’m living proof. It happened to me.
- Chickpeas contain dietary fiber, protein, folate and manganese. (No one knows what manganese is, except it DOES sound a lot like a foreign language. If I said, “I took Manganese in high school, but I never kept up with it,” you would believe me and wonder why you couldn’t point to Manga on a map.)
Here’s my recipe for roasted chickpeas. My advice is: start from scratch. Use dried chickpeas. Soak them overnight and cook them for 40 minutes in simmering water on the stovetop before roasting them. Oh, it takes longer, but you’ll be happy with crispy chickpeas in the end!
(Sure you can substitute canned chickpeas. Go ahead. Just be sure to rinse them and dry them thoroughly before you pop them in the oven.)
- 2 cups dried chickpeas
- 2 tablespoons olive oil
- ½ to ¾ teaspoon salt
- Optional spices such as chili powder, cumin, smoked paprika and cayenne pepper (just a pinch or two) may be added AFTER COOKING to taste. Use the optional spices in any combination you like.
- Soak the chickpeas overnight.
- Drain the chickpeas and then place them in a pot of boiling water. Lower the heat under the pot and simmer the chickpeas until cooked, about 40 minutes.
- Drain the cooked chickpeas and dry them thoroughly, using paper towels.
- Heat the oven to 400°F: Place an oven rack in the middle of the oven.
- In a large bowl, toss the chickpeas with olive oil and salt.
- Spread the chickpeas out evenly on a baking sheet.
- Roast the chickpeas in the oven for 20 to 30 minutes. (I usually check them every 10 minutes and pull them out around 28 minutes. It depends on the oven. They will look crispy and brown but not burned.)
- Stir the chickpeas or jostle the pan every 10 minutes.
- After they come out of the oven, toss the chickpeas with any optional seasonings.
- Serve chickpeas immediately. They lose their crisp after cooling, becoming chewy. (If I don't eat 'em all while they're hot, I save them for sprinkling over salads. They make a nice alternative for vegans to shredded cheese or croutons on salads.)
Speaking of crispy orange things, have you seen Trump’s hair?