The Well Floured Kitchen is now on Instagram! I know, I know, it took me long enough, but I’m excited to join the rest of society. I’m not 100% sure how this stuff works but I’m figuring it out. Having a daughter just about to turn 13, I have to stay ahead of the social media curve. So am I on Instagram to share yummy recipes or to keep track of my teenagers? The jury is still out on that one…
Please excuse me if I walk around calling myself #coolmom.
Moving right along to the chickpeas. Craving something crunchy and salty? That’s me, about all the time. These are super easy and will satisfy all those cravings, but in a healthy- happy way. Why happy? Because they are good for you and tasty too. And that will make you smile as you pop them into your mouth. Hmm.. that may be a bit dorky. Is there a #uncoolmom?
For a long time I only made these smoky chickpeas with spanish paprika and coriander. It was a bit of a rut, but I’ve recently started expanding our horizons. Perhaps coincidentally, my Spanish paprika had run out. And I was quite sad, until I realized all of the endless flavor combinations. Our new favorite – just a bit of olive oil and Parmesan (or pecorino) with a sprinkle of sea salt and fresh cracked pepper. Necessity is the mother of invention 😉
How to one-up crunchy and salty? Add cheesy to the mix and voila – the perfect snack!
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