Three Hearty Snacks for Game Day

No matter who you’re rooting for this Sunday, these protein-rich, top-eight free recipes are the perfect fuel for your allergy-friendly party. Have fun and stay safe as you cheer on your favorite team!

 

No-Fuss Spicy Chickpeas

  • 1 can chickpeas (garbanzo beans, 19 oz.),* drained and rinsed
  • 1 T. olive oil
  • 1 tsp. chili powder
  • 1 1/2 tsp. ground cumin
  • 1 1/2 tsp. dried oregano
  • 1/4 tsp. salt
  • dash of pepper

Preheat oven to 350 degrees. Line baking sheet with aluminum foil. Set aside. In small bowl, combine all ingredients, mixing well to coat chickpeas. Spread chickpeas onto prepared baking sheet. Bake 1 hour 15 minutes, or until chickpeas are golden and crispy.

 

White Chili

  • 1 T. olive oil
  • 1 cup onion, chopped
  • 2 T. garlic, minced
  • 1 T. ground cumin
  • 1 lb. ground turkey
  • 2/3 cup rice, uncooked
  • 1 can garbanzo beans (15 oz.),* drained and rinsed
  • 6 cups chicken broth*
  • 1 tsp. dried marjoram

In large frying pan over medium-high heat, add olive oil, onion, and garlic and saute for 5 minutes. Stir in cumin. Add turkey and cook until browned. Place turkey mixture into a deep soup pot and stir in remaining ingredients. Bring mixture to a boil at medium-high heat. Reduce heat, cover, and simmer over low heat 30 minutes, stirring occasionally.

 

Quarterback Ribs

  • 2 1/2 to 3 lbs. pork spareribs
  • 3/4 cup maple syrup
  • 2 T. tomato paste*
  • 3 T. hot water
  • 1 T. light brown sugar
  • 1 T. apple cider vinegar
  • 1/4 tsp. onion powder
  • 1/2 tsp. salt
  • 1/2 tsp. dry mustard
  • 1/4 tsp. ground black pepper

Lightly grease baking sheet. Set aside. Place spareribs in large pot and cover with water. Bring to a boil over high heat. Reduce heat; simmer 40 minutes. Remove from heat and drain. Preheat oven to 350 degrees. To make sauce, combine tomato paste, hot water and brown sugar in a small bowl, then add remaining ingredients and mix well. Place spareribs on prepared baking sheet. Brush half of sauce on ribs. Bake 40 minutes or until tender, turning every 8 to 10 minutes, basting with remaining sauce.

 

Recipes reprinted from the FARE Blog, January 24, 2014.

*Check the ingredients of all packaged foods.