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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Chickpeas
 Categories: Snacks
      Yield: 4 Servings
 
  1 1/2 c  Cooked chickpeas -OR-
     15 oz Can chickpeas;
           - rinsed & drained
      2 tb Olive oil
           Salt
 
  Roasted chickpeas, called "chichers" in my family, were one of my
  grandmother's favorite snacks. When I was a child, my father and I
  would go to the Italian market to purchase treats for her. Chichers
  were always at the top of the list. Much like roasted peas, a popular
  Asian snack food, roasted Chickpeas are crunchy and nut-like and can
  be eaten out of hand or used as a salad garnish. We traditionally
  enjoy them seasoned only with salt and olive oil, but you can
  sprinkle them with your favorite spices, from chili powder to a jerk
  spice blend.
  
  Preheat the oven to 400?F. Place the chickpeas and olive oil in a
  shallow baking dish large enough to accomodate the chickpeas in a
  single layer. Toss gently to coat, then season to taste with salt.
  
  Roast the chickpeas, stirring occasionally, until they begin to brown,
  about 30 minutes, or even longer if you prefer them crunchier. Remove
  from the oven and allow to cool. Sprinkle with a little more salt, if
  desired. Serve at room temperature.
  
  Recipe by Vegan Planet by Robin Robertson
 
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