Wednesday, October 8, 2008

Roasted Chickpeas

  1. Take 1 lb. bag of dried chickpeas and put them in 2 quarts (8 cups) of water.
  2. Bring them to a boil and let them boil for a few minutes.
  3. Turn the heat off, moved them to a cooler part of the stove, and cover them.
  4. Let them sit there for about an hour.
  5. You can do another boil to cook them (these are just the instructions for a soak), but without doing this if they seems like a good consistency you can go ahead and roast them without the extra soak.
  6. Put down aluminum foil, shiny side up, and sprayed it with cooking spray.
  7. Use one tsp of garlic salt and about 3/4 tsp of regular salt and roast them at 350* for 30 minutes.
  8. Definitely not like regular chickpeas, AWESOME.
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CrockPot Crunchy Roasted Garbanzo Beans

The Ingredients.

--2 cans garbanzo beans (chick peas), drained and rinsed
--juice from one very small lemon
--1 t kosher salt
-- 1/4 t cayenne pepper

The Directions.
  1. Drain and rinse your garbanzo beans, and dump them into the crockpot. Squeeze on the lemon juice, and add the salt and the touch of cayenne.
  2. Toss well to distribute the flavors.
  3. Prop the lid open of your crock to release the condensation.
  4. Cook on low for 8-10 hours, or until the garbanzo beans have shriveled up and have a crunch.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.