Curry Parmesan Roasted Chickpeas

At some point in my life, I lived in Santa Barbara.  The only things that stood between my dorm room and the Pacific Ocean were a two-lane street and a three-story set of stairs to the sand.
It’s ironic; I spent two years living there and couldn’t wait to move back to Los Angeles when I finished up there.  And after two years in Los Angeles, I was shocked that it was even possible to hate a city that much.  And given the four months I’ve accumulated here in Washington, I find myself daydreaming back to the days when my old roommate used to force me into running to the end of the Goleta pier.  We would always talk about jumping off the end of that pier at the end of a run.  Sadly, we never did it — we always used the water temperature as an excuse.

How sheltered I was back then — looking back on those moments, I’d gladly jump into that icy Pacific water on a warm Santa Barbara day.  That’s not to say that I never will, but it’s no wonder that I don’t run nearly as much as I used to.  Who runs in this heinous weather?  I considered doing it this week, but in order to avoid slipping and breaking my tail bone, I realized that I would need spiked running shoes.  Oh well, we’ve resorted to alternating 8 minute ab work outs and yoga with baking and instant Netflixing Lost episodes.
Luckily, it was sunny on Superbowl Sunday.  Not that I even watched the superbowl, or cared about it.  The world was unplowed so we didn’t even make it to a party.  But just in case, I made these roasted chickpeas as a snack to munch on.  There was a very slim possibility that I’d actually watch the game.
Preheated oven to 500 degrees
1 can of garbanzo beans (chickpeas)
1/2 cup finely shredded parmesan cheese
1 teaspoon curry powder
1 teaspoon garlic salt
1 tablespoon olive oil
Rinse and drain the garbanzo beans in cold water, and let stand five minutes over the sink.  Pat them dry with a couple of paper towels, and then toss them in the olive oil and other ingredients.
Line a baking sheet with foil, and spread the beans out evenly on the foil.  Bake for 30 to 40 minutes, until the chickpeas are crunchy.