We LOVE watching movies in our house, especially on weekends and especially as part of our Family Fun Nights, nights we do regularly with the 4 of us to spend time together where we rotate the theme. Movie nights are for when we’ve had particularly busy or rough weeks. My kids are pretty tired by Friday night from a long week of school, activities and playdates. Some downtime is fit in here and there but the weekends are definitely for that kind of time: unwinding, slowing down, taking it in, and even getting bored; kids these days probably don’t get enough right?
Although we love Alton Brown’s pretzels for movie nights and of course a tub of good ole buttered popcorn, one day I fried up some chickpeas in a savory seasoning and found that the somewhat chewy little nuggets with a crispy exterior made for a great movie snack. They take 10 minutes to whip up, and you can use the leftovers for school snacks/lunchboxes or better yet, throw them in a salad like I did for my Meal Share Plan with 2 other families. The chickpeas are so tasty but not overly spicy or flavorful that the kids all loved ’em. They are a good intro to Indian food if you’re looking for a beginner’s taste (I like to recommend that for kids who aren’t used to Indian flavors)
I REALLY hope you try these!! And then, you won’t feel so bad having chocolate chip cookies as your THIRD movie snack of the night, like me! 🙂
The New Movie Snack: Fried Chickpeas
- one 29 ounce can 1 pound 13 ounces chickpeas, drained and patted dry
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons ground coriander
- Heat the oil in a wide shallow sauté pan over medium-low heat. You want the oil to be hot but not smoking at all.
- Add the chickpeas that are fully drained and mostly dry (this will avoid oil splatter).
- Increase the heat to high and fry for about 3-4 minutes, stirring regularly, until the chickpeas begin to brown. Some of the skins may begin peeling off by themselves too.
- Stir in the salt, cumin, and ground coriander.
- Turn heat to medium and continue to fry for 2-3 more minutes. The spices should NOT blacken.
- Remove from heat and season further to taste.