It’s H U M P D A Y and the day before T H A N K S G I V I N G.
I seriously can’t wait to bathe in mashed potatoes, turkey and gravy…these are a few of my favorite things…
There are many things to be thankful for this year including the conception and birth of this blog.
I am so grateful to all of you wonderful R E A D E R S for your continued support and love.
As an extra special thank you I will be doing a winter giveaway in the upcoming weeks in partnership with The Style Collective. I can’t wait to share some goodies with ya’ll!
I will be announcing the prize package via Instagram. If you aren’t already following me…. GO DO IT!
Who doesn’t like pretty pictures and free stuff? @sweetandmasala
Ok, let’s get down to business. I have been a total slacker in the recipe department!
Not to worry though, I have brand new content coming at ya for next month. In the meantime…tomato soup and grilled cheese.
The other night was one of those deeply cold, 52 degree nights in San Diego. I know. You’re laughing at me. 52 degrees isn’t cold…but it is! Living in SD has definitely skewed my idea of “cold,” but it is what it is. There was some wind, my nose felt chilly (that’s the worst), you get the point.
I wasn’t in the mood to cook and Justin has been on a major soup kick lately.
side note: we have 25 million loaves of bread at home (ok, I’m dramatic, it’s more like 6) because I made stuffing from scratch last week for Friendsgiving. Since I bought a few different varieties of bread I didn’t end up using the entire loaf. I figured since we had so much bread why not make sandwiches!
I clearly do deductive reasoning well.
back to the post.
I bought canned tomato soup, (yes, canned. Sometimes you just need to) some cheese; cheddar and pepper jack (keeping it spicy, always) and some fresh dill. I love dill. It’s an awesome aromatic and tastes similar to caraway seeds. Oh and + garbanzo beans, otherwise known as chickpeas.
From here, dinner was super simple.
Empty the soup into a pan to heat over the gas. Make the grilled cheese; toasted and full of cheesy goodness, then came the dill.
I chopped up some fresh dill and added it to a few tablespoons of sour cream. I love sour cream in my tomato soup. It makes it creamier and thicker. The dill adds a burst of freshness, not to mention, it’s damn delicious.
I wanted to add a firmer crunch to the dish so I roasted the chick peas in the oven and topped it on the soup.
SO easy, so yummy and perfectly crunchy.
The best part of the chickpeas is that they make a stellar healthy snack. I made a few extra and Justin and I were snacking on them all night.
Super simple to make.
Take one can of chickpeas, dust them in your favorite seasonings and some olive oil, place on a baking sheet to roast and there you have it.
Try a honey sriracha roast, or cinnamon maple, even garlic, Parmesan and rosemary.
The possibilities are endless with this crunchy snack.
Leave me a comment below and tell me what your favorite flavor combinations are. Xx
- 1 can chickpeas (garbanzo beans)
- 2 tsp. salt
- 1 ½ tsps. garam masala
- 1 tsp. chili powder
- ½ tsp. black pepper
- 1 tbsp. juice of a lemon
- In a bowl mix all of the ingredients. Place on a baking sheet and roast for 20-30 minutes on 450, turning pan half way through and stirring with a spatula.
- If the chickpeas aren’t to your crunchy liking, leave them in a little longer until they have reached your desired consistency.