07 Jan Roasted Chick Pea Recipe
I was sifting through Mother Hubbard’s cupboard the other day and found an old bag of dry chick peas. I soaked them overnight and boiled them. On day one I put a handful on my lunchtime salad when I came across a recipe for roasted chick peas. I needed to change things up a bit so I made my own with the leftover chick peas. Here is the easy how-to.
ROASTED CHICK PEAS
1 cup dry chick peas
Seasonings of choice (see suggestions below photos)
Soak chick peas overnight in water. Drain the next day and simmer for 90 minutes. Drain and lay in one layer on a greased cookie sheet. Bake at 350-375F degrees for 30-40 minutes.
Remove chick peas to a large bowl and drizzle with a bit of olive oil and sprinkle with desired spices. Serve immediately or cool and store in a sealed container in a cool place.
I used a chipotle spice mix and added Nutritional Yeast.
You can even do a sweet mix with organic sugar and cinnamon.
Leave your suggestions in the comments below!