This past winter’s calendar was packed; between the holidays, family gatherings, birthdays, and social commitments, it was extremely busy. My schedule was a whirlwind and, while it seemed to overflow with memorable events, one of the drawbacks was that the weeks flew by. Before I knew it, winter was over and it felt like a blur. I looked forward to spring, when I could kick my feet up, relax, and perhaps try not to stick to a schedule.

And then spring came, and it now seems like the weeknights and weekends are filling up all over again. My chores have gone to the wayside, my DVR is full of shows I need to catch up on and, worst of all, I’m not cooking as much as I would like to. I refuse to cave to fast food and takeout as an option for dinner, but with little time to get creative our evening meals have been boring. Snacks during the workday are just as bad, since I haven’t had the time to make a legitimate grocery run.

Baby carrots and almonds are a decent option for a mid-day snack on the go, but when I’m especially swamped I need something that’s not only going to temporarily curb my hunger, but will also entertain my taste buds. These cinnamon and curry spiced chickpeas are easy enough to whip up without a huge grocery list and delicious to the point where I feel rewarded during a busy day.

Cinnamon Curry Spiced Chickpeas

• 2 cans of chickpeas
• 1 tablespoon of olive oil
• 1 tablespoon of honey
• 2 teaspoons of ground cinnamon
• 1 teaspoon of curry
• Sea salt

Preheat oven to 425 degrees and line a large baking sheet with parchment paper. Drain and rinse chickpeas and pour onto a plate lined with paper towels to absorb any remaining water. Pour chickpeas into a large bowl and add olive oil and honey, stirring to coat. Add cinnamon and curry, stirring again so the surfaces of the chickpeas are covered and the spices are evenly distributed. With a slotted spoon, remove chickpeas and evenly spread onto baking sheet. Bake for 35 to 40 minutes, until chickpeas are browned and roasted. Allow to cool before sprinkling with sea salt and serving.

Chickpeas are high in fiber and protein, making them the perfect option to snack on when you need the energy to get through the day. Flavoring them with sweet honey and spices overshadows their nutritious nature and highlights the chickpeas’ ability to be a delicious snack. Roasting them in the oven depletes their moisture, so the chickpeas emulate a portable, nut-like treat as opposed to their true bean form. Most store bought curries are a combination of spices that compliment cinnamon, if they don’t already include the sweet, smoky powder in their mix. Just one teaspoon highlights the sweet flavor of the cinnamon, which is even more complimented by the sprinkling of sea salt.

I do an okay job of stocking up on canned goods when I do have the chance to go to the grocery store, so I was able to do a little “cupboard shopping” and produce this recipe straight from my kitchen. Typically, I use chickpeas for homemade hummus or easy add of protein to a one-pot dish. It’s a wonder that a straightforward, somewhat boring can of chickpeas could take on a life of their own to become a satisfying mid-day snack. Sometimes, being busy isn’t so bad after all.

Casey Ann is a local foodie and blogger. Check out her recipes and reviews at www.cleanpl8.com.