Roasted Chick Peas

Roasted Chick Peas (Gorbanzo beans)

Spicy chick peas are great as a substitute for croutons – they are crunchy, spicy, and add a fat free protein to your salad

1lb of dry chick peas

Spices

Oil spray

Soak overnight or quick soak (bring to a boil, turn off heat, and soak for 2 hours) the chick peas

Rinse, fill with fresh water and cook the chick peas for 1 hour

Rinse and drain

(you can also use two large cans of chick peas – just drain and rinse well)

Set the chick peas on paper towels to dry completely

Preheat oven to 375

Put chick peas on a cookie sheet or a jelly roll pan

Spray with oil

Generously sprinkle with spices (I use curry powder, cumin, chili powder, salt, hot pepper, regular pepper, turmeric, and crushed rosemary)

With a spoon, stir the chick peas so that they are all even coated

Spray with oil again

Cook in the oven, gently shaking the pan every 20 minutes

After 1 hour, shake every 5 minutes until they are done – usually lightly burned on the sides of the pan, and completely crunchy in the middle of the pan

Warning: if you do not cook them to complete crunch, they will mold

Store in an air tight container
submitted by: Ellen Drommond