chickpea crunchies (wasGuac-Salsa-inspired salad sauce)

[Guest guest]

Way, way back (in 1995!) I posted a recipe for chickpea

crunchies on the fatfree mailing list (long defunct, but the

archives are still there at fatfree.com).

Obviously, any seasonings you like can be used.

 

chickpea-crunchies recipe

 

 

 

Tue, 15 Aug 1995 08:03:35 -0500

Debbie

 

This weekend I checked out a book from the library called _High-Flavor

Low-Fat Vegetarian Cooking_ by Steven Raichlen which contains the roasted

garbanzo recipe Jaana asked for. (This book is not vlf by the standards of

this list, with most recipes calling for at least 1 tablespoon of oil, but

in most of them the oil is used to saute vegetables and probably easily

eliminated. The other ingredient choices are, in most cases, consistent

with fatfree guidelines. And the photographs are gorgeous.)

 

Chickpea Crunchies

 

2 cups cooked chickpeas, drained well and blotted dry

1/2 teaspoon each of the following seasonings:

salt (if you used canned beans reduce or eliminate the salt)

freshly ground black pepper

ground cumin

ground coriander

1/4 teaspoon cayenne pepper

 

1. Preheat oven to 400 degrees F

2. Toss the chickpeas with seasonings and spread on a nonstick baking

sheet and bake for 30-40 minutes or until golden brown and crisp.

 

Makes about 1 1/4 cups (serves 4)

 

 

 

jennifer trump wrote:

 

Martha:

 

 

Please immediately forward the recipe for roasted

garbanzo's! I can't wait!

 

 

JT

 

 

 

 

On Mar 24, 2009, at 9:26 AM, Martha wrote:

 

 

 

 

 

 

 

> Personally I could just sit and eat a can of garbanzo's! Yum.

 

Jennifer, I HAVE eaten garbanzos right out of the can. ;-) Have you

ever roasted them? That's yummy too. Your husband's dish sounds

scrumptious too.

 

Martha

 

 

 

 

 

 

 

 

 

 

 

jennifer trump

jennifur

[Guest guest]

I am making these tomorrow morning.  I will report the results!  Yum!JTOn Mar 24, 2009, at 6:21 PM, Debbie wrote:Way, way back (in 1995!) I posted a recipe for chickpea crunchies on the fatfree mailing list (long defunct, but the archives are still there at fatfree.com).  Obviously, any seasonings you like can be used.  chickpea-crunchies recipe Tue, 15 Aug 1995 08:03:35 -0500

Debbie

 

This weekend I checked out a book from the library called _High-Flavor

Low-Fat Vegetarian Cooking_ by Steven Raichlen which contains the roasted

garbanzo recipe Jaana asked for. (This book is not vlf by the standards of

this list, with most recipes calling for at least 1 tablespoon of oil, but

in most of them the oil is used to saute vegetables and probably easily

eliminated. The other ingredient choices are, in most cases, consistent

with fatfree guidelines. And the photographs are gorgeous.)

 

Chickpea Crunchies

 

2 cups cooked chickpeas, drained well and blotted dry

1/2 teaspoon each of the following seasonings:

salt (if you used canned beans reduce or eliminate the salt)

freshly ground black pepper

ground cumin

ground coriander

1/4 teaspoon cayenne pepper

 

1. Preheat oven to 400 degrees F

2. Toss the chickpeas with seasonings and spread on a nonstick baking

sheet and bake for 30-40 minutes or until golden brown and crisp.

 

Makes about 1 1/4 cups (serves 4)

jennifer trump wrote:Martha:Please immediately forward the recipe for roasted garbanzo's!  I can't wait!  JTOn Mar 24, 2009, at 9:26 AM, Martha wrote:> Personally I could just sit and eat a can of garbanzo's!  Yum.Jennifer, I HAVE eaten garbanzos right out of the can. ;-) Have you ever roasted them? That's yummy too. Your husband's dish sounds scrumptious too. Marthajennifer trumpjennifur (AT) comcast (DOT) net jennifer trumpjennifur