1 Bag dry chick peas
Large Bowl (for soaking)
Small Bowl (for mixing)
1 tbsp. Olive Oil
Salt or Spice of your choice
Baking Sheet
Aluminum Foil (optional)
Vented Pizza Sheet
Paper towel
Soak dry chick peas in enough water so that all beans are covered. I suggest using dry beans over canned because they don't contain any additives, salt, or sugar. Plus, they are usually cheaper!
What To Do:
- Preheat your oven to 400 degrees Fahrenheit.
- In the smaller mixing bowl coat 1 cup of chick peas with the olive oil.
- Then add in your spice, making sure all of the chick peas are covered.
- Line you baking sheet with aluminum foil to catch any oil drips.
- Place the vented pizza sheet on top of the baking sheet.
- Then spread your chick peas onto the vented pizza sheet.
- Bake for 30 minutes.
- After 30 minutes taste one chick pea from the center and outer edge of the vented pizza sheet. Fully roasted chick peas are crunchy and may have browned slightly.
- Remove all fully roasted chick peas and set them aside in a small bowl.
- Any remaining chick peas that are not fully roasted can go back in the oven for another 10-15 minutes. Check on them every 5 minutes though to make sure you don't over-roast or burn them.
- After all the chick peas are fully roasted spread them out on a paper towel to absorb any excess olive oil.
- Add extra seasonings to taste. I like to put them in a zip lock bag and shake them with some spices.
- Then enjoy and share with a friend. :)
India is the #1 producer of chick peas
Chick peas are high in fiber, iron, magnesium, zinc, and essential amino acids.
"Chick pea" comes from the Latin word "cicer"
They are perfect at stabilizing blood sugar and recommended for diabetics.
There are two types of chick peas: Kabuli (larger) and Desi (smaller).
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http://en.wikipedia.org/wiki/Chickpea
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