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Roasted Chickpeas
 Whining & Dining
Emma Waverman & Eshun Mott
Subtitled Mealtime Survival for Picky Eaters and the Families Who Love Them, this is a book that could help the embattled family bring calm to the dinner table. Recipe tester Eshun Mott and food writer Emma Waverman, both veteran moms, combine strategies for helping picky diners eat healthfully with recipes the whole family will enjoy pad thai, farfalle with bacon and broccoli, even rice pudding. The accompanying tales from the trenches their own, their friends’, and families’offer the assurance that you are not alone when it comes to dealing with a child who will not eat. Charming child-centric photos. Softcover, 217 pp. $29.95.
Okay, it's not potato chips, but anything this easy and healthy is worth trying out on your kids. Just think of how much protein and fibre you'll be able to get into them if they like these crunchy little balls. And if they do like them, double the recipe the next time round.
1 19-oz can chickpeas, drained and rinsed
1 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp brown sugar
1/2 tsp salt
Preheat oven to 375F.
Combine chickpeas, olive oil, cumin, brown sugar and salt in a medium bowl; toss to coat.
Spread chickpeas on a baking sheet. Bake for 35 to 40 minutes or until chickpeas are dry to the touch and slightly golden.
Makes 2 cups
Tip: Use caution serving these to children under three as they may be a choking hazard.
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