[1] Bombay Spice chickpeas, one of 10 flavors of the better-for-you snack (all photos © Saffron Road | Facebook).

[2] Toss your favorite flavor onto a salad. Here, kale salad with Falafel Chickpeas.

[3] Garnish anything. Place a bowl of Saffron Road Crunchy Chickpeas on the table and let everyone help themselves.

[4] Trying to consume less meat? Add protein by substituting Crunchy Chickpeas for the chicken.

[5] Have a sweet tooth? Satisfy it with Crunchy Chickpeas in Dark Chocolate, Dark Chocolate Chai, Honey Roasted and Salted Caramel.

From ancient times, across Asia, India and the Middle East, smart snackers have been enjoying the crunch of chickpeas.

And because they’re a good source of protein and fiber, you can enjoy a crunchy snack that’s actually good for you.

Roast chickpeas are more than a snack—although they do make a great snack with wine and beer.

And Saffron Road Crunchy Chickpeas give you plenty of ways to use them:

 
Use the sweet flavors for:

 
They’re delicious on pretty much everything!
 
 
10 FLAVORS OF CRUNCHY CHICKPEAS

In fact, the crunchy snacks have so many fans that Saffron Road has expanded the original Sea Salt variety to 9 additional flavors:
 
Savory Flavors

 
Sweet & Salty Flavors

 
Chocolate Covered

 
The line is certified gluten-free, halal, Kosher Dairy (OU), Non-GMO.
 
 
CHICKPEA NUTRITION

Chickpeas, or garbanzo beans, are a type of legume*. The most common type has a round shape and a beige color, but other varieties are black, green, or red. Their nutrients have a variety of health benefits.

Chickpeas are high in calories, but they are all good calories.

Like other legumes, such as lentils, chickpeas are rich in fiber and protein. They are an excellent source of protein and cholesterol-lowering fiber: 6g protein per serving, 5g dietary fiber.

Chickpeas are an excellent source of folate (vitamin B9) and contain the antioxidant vitamins A and C, along along with other good-for-you phytonutrients. With zero cholesterol, saturated or trans fats and low in sodium, chickpeas are a heart-healthy food.

Medically, their high level of insoluble fiber helps to prevent digestive disorders such as diverticulosis and IBS. Studies have shown better blood fat regulation—including lower levels of LDL-cholesterol, total cholesterol, and triglycerides.
 
 
HOW THE CHICKPEA GOT ITS NAME

Call it Bengal gram, ceci bean, chana, garbanzo bean or sanagalu: The chickpea is one of the earliest cultivated legumes. Remains have been found in the Middle East that date back 7,500 years.

“Chickpea” evolved from the Latin cicer, which happens to be the same root as the Roman name Cicero.

The Oxford English Dictionary lists a 1548 citation that reads, “Cicer may be named in English Cich, or ciche pease, after the Frenche tonge.” By the mid-18th century, ciche peas became chick-peas.

The word “garbanzo” is a bit more obscure. It is first noted in English in the 17th century, as “calavance,” perhaps from the Old Spanish algarroba. There is also a possible Basque word parent, garbantzu, a compound of garau, seed and antzu, dry.

In ancient Greece, chickpeas (called erébinthos) were consumed raw when young and eaten as a staple food, as well as a dessert.

The Romans roasted garbanzos as a snack and cooked them into a broth. Many centuries later, in 18th-century Europe, roasted chickpeas were ground and brewed as a coffee substitute.

Today, halua, chickpeas in a sugar base that has some resemblance to peanut brittle, is a popular sweet dish in Bangladesh.
 
 
ABOUT SAFFRON ROAD

Saffron Road debuted nationally in July 2010 in Whole Foods Market, as the world’s first halal-certified, antibiotic-free and humanely-raised frozen entrées. The first varieties were Indian dishes, and have expanded to a whopping 16 choices highlighting Indian and other cuisines.

At last, one could whip up a dinner of Chicken Biryani or Lamb Saag just by going from freezer to microwave. We were instant fans.

The product line has expanded to include, among other items: appetizers, bowls, simmer sauces and more crunchy snacks (baked lentil chips, chickpea crisps, lentil crackers).

Check out the different types of beans and legumes in our Bean Glossary.

*Legumes are plants that bear fruit that grows in pods. Legumes can be broken down into different subsections including: beans, lentils, peas and peanuts.
 
  

Want a gluten-free pizza?

A sweet potato pizza crust is a wholesome, gluten-free and vegan pizza crust alternative that you can decorate with your favorite toppings.

The crust is full of flavor, fiber, vitamins and antioxidants.

The recipe came to us from The North Carolina SweetPotato Commission, contributed by Bucket List Tummy.

You can find many more sweet potato recipes in their recipe collection.

Since 1971, North Carolina has been the #1 sweet-potato-producing state in the U.S., nearly 60% of the nation’s supply.

Home to more than 400 sweet potato growers, the state’s hot, moist climate and rich, fertile soil are ideal for cultivating sweet potatoes.
 
 
RECIPE: GLUTEN-FREE PIZZA CRUST WITH SWEET POTATO

Ingredients

 
Plus

 
Preparation

1. PREHEAT the oven to 375°F. Add all ingredients to a high speed blender or food processor and process until very fine.

2. TRANSFER the dough to a bowl to help mold it into a ball (it may be sticky). Then transfer and press the dough onto a 12” pizza pan coated with parchment paper. It’s okay if the dough doesn’t span the entirety of the pan.

3. BAKE for 25-30 minutes. Take out of the oven and let cool. Once cooled…

4. FLIP the dough over, gently pulling the parchment paper from what is now the top of the pizza dough. Coat with olive oil and place back in the oven for 5-7 minutes, or until the crust reaches your desired crispiness. Let cool and sprinkle with sea salt.

[1] This gluten-free sweet potato crust pizza has a Mexican spin, topped with a mix of cheddar and mozzarella cheeses, plus protein-rich black beans and red onion. We also added snipped cilantro (photo © North Carolina Sweet Potato Commission | Bucket List Tummy).

[2] Along with their delicious sweetness and mild flavor, sweet potatoes are chock full of nutrients (photo © North Carolina Sweet Potato Commission).

Both sweet potatoes and white potatoes are tuberous root vegetables, but they differ in appearance and taste.

They come from separate plant families*, offer different nutrients, and affect your blood sugar differently.

The origin and domestication of sweet potato occurred in either Central or possibly, South America.

Archaeological evidence shows that domesticated sweet potatoes were present in Central America at least 5,000 years ago, with the origin possibly between the Yucatán Peninsula of Mexico and the mouth of the Orinoco River in Venezuela.

The cultivated plant spread to South America and the Caribbean by 2500 B.C.E. [source]. The sweet potato spread to Polynesia with explorers, dating to 1400 C.E. in the Cook Islands.

They were brought to Europe by Christopher Columbus, and then traveled to Africa. Numerous species are now grown worldwide.

Most sweet potatoes sold in the U.S. have brown skin and orange flesh, but other varieties include purple, yellow, and red varieties—and are well worth seeking out.

Our favorite, the Murasaki from Japan (murasaki means violet or purple), has purple skin and sweet yellow flesh. It is well worth seeking out (we buy ours at Trader Joe’s).
 
 
SWEET POTATO VS. WHITE POTATO NUTRITION

Sweet and white potatoes are comparable in their calorie, protein, and carbohydrate content: around 90 calories 2 grams of protein and 21 grams of carbs.

 
 
_______________

*Both types of potato are members of the Solanales order, an order of flowering plants. But they branch off at the family level.

Sweet potatoes, Ipomoea batatas, are from the Convolvulaceae family, commonly known as the morning glory family, a family of mostly herbaceous vines. Their species is Ipomoea, genus Batatas.

White potatoes, Solanum tuberosum, are members of the Solanaceae family, popularly known as the nightshades. Their genus is Solanum, species Tuberosum.

[1] A feast for the eyes as well as the palate: crostini with a goat cheese-ricotta spread. The recipe is below (photo © DeLallo).

[2] Add more flavor with garlic- or herb-infused olive oil (photo © Alta Cucina Italia).

Your family and guests won’t believe how easy it is to make this appetizer or snack: crostini with a “fully loaded” goat cheese spread.

Put a twist on the standard appetizer spread with a creamy goat cheese spread, a drizzle of flavorful oil and your favorite antipasto ingredients.

We simply went online and ordered the antipasto ingredients from DeLallo, purveyor of fine Italian groceries (they also provided the recipe).

The recipe serves from two hungry people to 6-8 adults seeking just a bite with a glass of wine.

It’s a crowd pleaser that certainly brightens up the day!
 
 
RECIPE: ANTIPASTO CROSTINI

Ingredients

 
Preparation

1. WHISK the ricotta and goat cheese until smooth in a medium mixing bowl. Spread cheese mixture on a serving dish (see photo).

2. TOP the cheese spread with olives and antipasti. Drizzle oil on top and serve with the accompaniments.

 
RECIPE: CROSTINI

You can bake the crostini up to a week in advance. Once cool, store them at room temperature in a resealable plastic bag.

For extra flavor, substitute a flavored olive oil, such as garlic- or herb-infused oil.

For added heat, chili-infused oil works, too.

 
Preparation

1. PREHEAT the oven to 350°F. Arrange the baguette slices on two large rimmed baking sheets. Brush both sides with oil, and season with salt and pepper.

2. BAKE until golden, 15 to 20 minutes, rotating the sheets halfway through. If the undersides are not browning, turn the slices over once during baking. Cool on the baking sheets.
 
 
>>>THE DIFFERENCE BETWEEN CROSTINI & BRUSCHETTA<<<

Rosé is the best-selling wine in France, and has become one of the most popular wines in the U.S.

Some sources claim that rosé may be the oldest known type of wine, dating to around 600 B.C.E. The theory is that it has the most straightforward wine-making technique, leaving the crushed skins of red grapes in contact with the white juice for a short period.

Rosé wines are made from red grapes. The darker color of red wines comes from a longer period of skin contact with the pressed juice.

Rosé can be made from just about any red grape, and there are many styles of rose: drier, sweeter, lighter, fuller, pale in color, deep in color, still, sparkling.

And, there are many shades of rosé, based on the grapes used, the length of skin contact and other winemaking factors. Take a look at photos #1 and #2.

With its pink color span, rosé is also ideal for a Valentine’s Day tasting—which you have enough time to plan.

A chart of the different styles of rosé and their food pairings is below.
 
 
PLAN YOUR TASTING PARTY

Put your party hat on, come up with a guest list, and plan to celebrate.

You can serve a full dinner, or a grazing buffet.

If guests ask what they can bring: chocolate or dessert.

[1] Have a rosé tasting for Valentine’s Day (photo © Good Eggs).

[2] The different shades of rosé wines depend on the types of grapes and length of skin contact (photo courtesy JotDot).

[1] Toss the ingredients in an Instant Pot; in about 20 minutes you have a hearty soup for a lunch or dinner main, for for a first course (photo © Idaho Potato Commission).

[2] How about omega-3-rich salmon instead of clams? Here’s the recipe from Whole Foods (photo © Whole Foods).

[3] Oyster crackers, available at Nuts.com.

Cold enough for you? In most parts of the country, it’s FREEZING today.

So get out the Instant Pot and make a pot of comfort food: New England Clam Chowder.

Don’t have an Instant Pot? Make this recipe on the stove top.

January 21st is National New England Clam Chowder Day. Here’s the difference between New England Clam Chowder and Manhattan Clam Chowder, more types of chowder, and the history of chowder.

Thanks to the Idaho Potato Commission for this recipe. Find many more potato-based recipes at IdahoPotato.com.
 
 
RECIPE: NEW ENGLAND CLAM CHOWDER

This Instant Pot Clam Chowder (photo #1) is packed with flavor. It’s a one-pot meal that you can serve with a green salad for lunch or dinner; or serve a smaller bowl as a first course.
 
Ingredients

 
Preparation

1. CHOP the potatoes into 1-inch chunks. Place them in a bowl of cold water and set aside.

2. TURN the Instant Pot on to the sauté function. Add 1/2 tablespoon olive oil to the pot. Transfer the diced bacon to the Instant Pot and cook for 3 to 4 minutes, stirring occasionally. Carefully transfer the cooked bacon to a plate, leaving the rendered bacon fat in the pot.

3. ADD another 1/2 tablespoon of olive oil to the pot, and the diced onions. Cook the onions for 3 minutes and then add the garlic. Sauté everything for another minute, stirring occasionally.

4. DRAIN the potatoes and add them to the Instant Pot. Add the clams, clam juice, water, thyme and salt. Secure the lid on the pot and cook everything on high for 5 minutes.

5. RELEASE the pressure manually by moving the valve to venting. Remove the lid and turn switch to the sauté function. Add the cooked bacon, diced celery, cream and milk. Bring everything to boil.

7. SERVE the soup in bowls. Garnish with fresh-ground black pepper, parsley and crackers, as desired.
 

WHAT ARE OYSTER CRACKERS: OYSTER CRACKER HISTORY

Oyster crackers (photo #3) are small, salted, soup crackers, typically hexagonal in shape and molded into two halves, roughy suggestive of an oyster shell.

They were invented by Adam Exton, who opened a bakery in Trenton, New Jersey in 1846. The crackers were so-named because they were commonly served with oyster chowder and stew, oysters on the half shell, and other fish and seafood dishes.

They are made from wheat flour, yeast and vegetable shortening plus leavening, malted barley flour and salt.