Roasted Chickpeas and Pecans with Bacon and Maple Syrup
This is all Sue‘s genius. She discovered that chickpeas, being as benign in flavour as they are, are more than happy to soak up some bacony goodness and sticky maple sweetness. Never considered beans for breakfast? Think again! Oh the potential of a roasted chickpea.
We’re in Vancouver tonight, having flown in to Abbotsford to teach a class at Lepp Farm Market.
Don’t you love Instagram?
Tomorrow we’ll do more cooking with beans on TV and then do a cooking demo at the Wellness Show on Friday. (Because beans are so good for you and all.) In between, the plan is to walk the sea wall, go to Bao Bei and L’Abbatoir, see some businessy people for overpriced drinks and do lots of poking about Vancouver, which is after all such a poke-aboutable city. And because we’re both sans kids, we may even stroll through the VAG without having to hush anyone or worry about light saber moves knocking down a priceless piece of art.
So those roasted chickpeas up there we made in our class, and it occurred to me that I haven’t shared them with you yet, and that maybe I should.
Roasted Chickpeas and Pecans with Bacon and Maple Syrup
1 cup (250 mL) cooked chickpeas, or 1/2 19 oz (540 mL) can, rinsed and drained
2-3 slices bacon, diced
a handful of broken pecans
1/4 cup maple syrup
light sprinkling of sea saltPreheat the oven to 325°F. Spread the chickpeas and bacon over a parchment lined baking sheet. Bake, stirring once or twice until bacon is starting to brown, and most of the fat has been rendered, about 30 minutes.
Increase the oven temperature to 400°F, and add the pecans. Roast for 5 minutes, and add the maple syrup. Toss well, and return to the oven for another 3-4 minutes. The maple syrup should be thickened and bubbling. Sprinkle lightly with sea salt, and allow to cool somewhat before eating.
February 15 2012 | beans and breakfast | 8 Comments »
