Chick-pea Crunchies Recipe
Yield: 1 1/4 cupsRecipe by luhu.jp
Ingredients:
2 cup: Cooked chickpeas,
1/2: Black pepper,
-drained well, blotted dry
1/2 tsp: Ground cumin,
1 tbsp: Extra-virgin olive oil,
1/2 tsp: Ground coriander,
1/2 tsp: Salt,
1/4 tsp: Cayenne pepper,
Directions:
1. Preheat the oven to 400
F.
2. Toss the chickpeas with the oil, salt, black pepper, cumin,
coriander, and cayenne pepper. Spread them on a non-stick baking
sheet and bake for 30-40 minutes, or until chickpeas are golden brown
and crisp. They taste best served the same day.
Note1: The spicing is limited only by your imagination.
Note2: If you use canned chickpeas, reduce or omit the salt.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 1
Submitted By DIANE LAZARUS On 10-26-95
Source from luhu.jp
F.
2. Toss the chickpeas with the oil, salt, black pepper, cumin,
coriander, and cayenne pepper. Spread them on a non-stick baking
sheet and bake for 30-40 minutes, or until chickpeas are golden brown
and crisp. They taste best served the same day.
Note1: The spicing is limited only by your imagination.
Note2: If you use canned chickpeas, reduce or omit the salt.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 1
Submitted By DIANE LAZARUS On 10-26-95
Source from luhu.jp