Chick Peas / Garbanzos Recipe

Workinmom is correct, but add a little bit of olive oil and pepper also.

shindy

marinate in worcestershire sauce and some oil overnight

spread out in baking sheet

sprinkle with garlic powder, onion powder and salt

cook at about 400 degrees until brown (maybe 20 min?)

they should be kind of hard

eat by the handful as a snack, not as good to serve with a meal

Make a salad and throw in a can of chick peas and cubed smoked turkey. It makes a meal.

Also, it might help to soak the dried chick peas overnight before cooking them.

Soak the Chick Peas overnight, and in the morning pour the water out and add new water. Boil the Chick Peas adding fennel (aids digestion problems) to the water and let it come to a boil and pour the water out again. Why pour the water out, so the beans will have less gas when you cook and finally eat them. Add new water to cook the beans and cook until tender. Pressure Cookers are fantastic for cooking Legumes (Chick Peas) and Whole Grains.

I make crunchy chickpeas. I like marinating them overnight.

Shindy, unless you need the space, they’re not chametz.

And I do urge letting them soak overnight instead of the bringing to boil, let them sit for an hour, then cook. The latter method is ok, but overnight soak is much better.

Just make regular arbiss with a little salt and peper, using a can or so of garbanzos. They are a healthful snack, and really yummy. If you have cans that you want to use up, use them in a three bean salad, or make a deli salad and throw in a can, or the old standby – throw them into the cholent. You can even make your chumus froms cratch in a processor.