Spiced Channa Recipe
Yield: 2 1/2 cupsRecipe by luhu.jp
Ingredients:
4 cup: Cooked chickpeas,
2 tbsp: Extra-virgin olive oil,
Drained well,
ONE OF THESE SEASONINGS
2 tbsp: Dry Jerk Seasoning,
2 tbsp: Garam Masala,
, (see pg 29) OR
, (see pg 25) and
2 tbsp: Cuban Adobo,
2 tsp: Salt OR,
, (see pg 26) OR
1 tbsp: Cayenne pepper and,
2 tbsp: Curry Powder,
2 tsp: Ground cumin and,
, (see pg 21) and
2 tsp: Ground black pepper and,
2 tsp: Salt OR,
2 tsp: Salt,
Directions:
Preheat the oven to 400 F.
In a large bowl toss the chickpeas with the oil and the seasoning mix
of your choice. Spread them in a single layer in a non-stick roasting
pan and bake until the chickpeas are golden brown and crisp, 30-40
min.
Let cool to room temperature, then store in an airtight container. In
theory, these will keep for several weeks, but theyll go a lot
faster.
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 100
Submitted By DIANE LAZARUS On 12-13-95
Source from luhu.jp
In a large bowl toss the chickpeas with the oil and the seasoning mix
of your choice. Spread them in a single layer in a non-stick roasting
pan and bake until the chickpeas are golden brown and crisp, 30-40
min.
Let cool to room temperature, then store in an airtight container. In
theory, these will keep for several weeks, but theyll go a lot
faster.
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 100
Submitted By DIANE LAZARUS On 12-13-95
Source from luhu.jp