Spanish Chickpeas with Spinach

For a Spanish-themed hallway dinner, I made these chickpeas with spinach, flavored with cumin and sweet paprika powder.

This was my first time cooking with dried chickpeas (that required soaking and boiling beforehand).

You can find the recipe here~

Roasted chickpeas snack

Here's a snack I just tried. I got the recipe from SkinnyTaste that worked pretty well. Due to lack of material, as well as some religious reasons for avoiding onion and garlic, I adapted it for my own.

Flameshaft's Version of the Recipe~
Ingredients:
- 1 can chickpeas, drained.
- 1 tsp curry powder (special powder without garlic)
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 tsp paprika powder
- some olive oil

Procedure:
1. Preheat oven at 190°C
2. Drain chickpeas and pat them dry with a paper towel.
3. Roast them in oven until crunchy (not soft) even inside. Every 10 min, shake the pan. (for some reason, mine would not roast at the same time, so I had to take some out each time)
4. In a bowl, mix the spices.
5. Put the chickpeas in a bowl, add a dash of olive oil, and shake it so the oil's spread evenly.
6. Add in the spices.
7. Store in an airtight container. Enjoy~

Note: mine needed a bit more salt. I suggest trying it out whatever way you want. You can add any spice you want, too~

Pics and such of the past and present.

So, as I am starting today, I must update on things I have made before. Here is an overview:

August 31, 2011
My second apple pie~

September 25, 2011
Chickpea (Garbanzo Bean) Hummus, recipe from one of my teachers~

October 13, 2011
Mushroom sauce feuilletés~

October 17, 2011
Pasta gratin -- tomato sauce, mushroom, tofu, pasta, cheese -- in individual dish~

 3rd Apple pie~

October 23, 2011
Another apple pie (yes, I was in the process of perfecting it)~

November 04, 2011
Pêche melba~

November 12, 2011
Chocolate chip and walnut cookies (batch 2)~

And another gratin this time with pasta, mushroom, tofu, and white sauce~