Why did the armadillo cross the road?
I don’t know. I’m not even sure why the chicken did.
I’m just utterly giddy about this awesome company, 2Armadillos!
Not familiar with them yet? Trust me, you should seriously rush out and get to know them, because they make some of the most phenomenal chickpeas I’ve ever had.
I know, you’re all, really Chubby Vegan Mom, chickpeas? But yes, yes dear reader, chickpeas. Roasted chickpeas. Crazy delicious, crazy crispy chickpeas. With flavors like Spicy Cayenne, Tomato Basil, Rosemary and Cinnamon Toast, they pack a punch for any and everyone.
The even better part? These snacks aren’t bloated with a bunch of crazy ingredients or chemicals. They’re roasted in organic coconut or olive oil and rubbed in a few simple spices to create the perfect snack in one little crunch! That also means no scary GMOs to worry about! They even hand roast all these chickpeas so they reach absolute perfection!
I know what you’re wondering. What the heck does armadillos have to do with chickpeas? It’s inspired by a cartoon which the team likes to incorporate into their day-to-day business, one that speaks volumes of the importance of collaboration and teamwork.
Now, the BEST part. Oh my goodness these are crunchy chickpeas of Heaven. I know, I know, you’re thinking, psh, I’ve roasted chickpeas before, they were OK, but I don’t think they were necessarily celestial. Trust me, the chickpeas from 2Armadillos are. They SO are.
My personal favorite was rosemary. The olive oil, salt and seasoning in this little beauty tasted like Thanksgiving in one bite, one crunch. I felt like I had gobbled up a bunch of stuffing and then some.
And the tomato basil were by far Braeburn’s favorite. Pear even tried one and said it reminded her of pizza, which it really does. Brae stood in the kitchen as we sampled these different flavors, shaking his head yes and no when I tried to offer him other things.
Spicy cayenne was made for Chubby Vegan Dad. It was spicy, but still flavorful. I’m a fan of hot things, so a few of these seemed to fulfill my craving for something snacky. And these babies aren’t just hot to be hot, they actually taste really, really good.
And lastly, the cinnamon toast. These were stolen and hoarded by Pearyn right away, but lucky for me she left enough for me to do something fun with. I wasn’t sure how good a «sweet» chickpea would be, but the coconut oil really smoothed over the taste and balanced the cinnamon. I found these to be the perfect addition to some awesome cinnamon swirl muffins I made.
These chickpeas aren’t available nationwide at stores yet, but they’re working on it. And who needs to shop in a store anyhow? You can order chickpeas galore over on the 2Armadillos website! I can’t wait to get my hands on a few more bags so I can bake a few more tasty items with them!
Coffee cake muffins with crunchy chickpea crisp
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup light brown sugar
2 tsp baking powder
2 tsp cinnamon (you can add a bit more to your taste, just remember it will intensify when baking)
1 tsp baking soda
1/4 teaspoon salt
3/4 cup vanilla almond milk (you can substitute another, like soy, coconut or hemp. I’d avoid rice because it tends to be a bit thinner)
1/3 cup canola oil
1/2 cup applesauce
1/4 cup brown sugar
1/2 cup white sugar
1 3-oz pouch of roasted cinnamon toast chickpeas
1 stick vegan butter, melted
1 cup all-purpose flour
Preheat your oven to 375 degrees.
In a mixing bowl, stir together flours, sugar, baking powder, cinnamon, baking soda and salt. Pour in almond milk, canola oil and applesauce. Whip together with a hand or stand mixer on high (this will help add some fluff to the batter). Spoon batter into a greased muffin pan.
For the crumble topping, blend chickpeas in food processor a few times to crush them. They should be in a crunchy, chunky baking sugar state. (If you overpulse don’t worry, it will just be more soft crumble and less crunch). Set asside and mix together sugars, melted butter and flour. You might find pressing the mixture with a fork will help some give it a «crumbly» texture. Add in pulsed chickpeas.
Distribute crumble over coffee cake muffin batter evenly (start by a spoonful at a time). Bake for 15 minutes, or until the sides pull some and you can insert a toothpick in the middle and pull it out cleanly.
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