Chick Pea Snack

2 comments

This recipe comes from my grandmother, who uses rosemary in pasta and chickpeas (in fact, she would use it anywhere!) while my mother says that parsley goes better. I like with both herbs, once in a way and once in the other: I’m for freedom of expression! 🙂

Ingredients:
boiled chickpeas
oil
salt
pepper
garlic
chopped rosemary

Method:
Boil chick peas, drain and dry them with a bit of kitchen paper, in a bowl mix oil with the spices and oil chickpeas. Prepare a baking sheet with baking paper, place the chick peas and bake  them in preheated oven at 180 degrees. Time is relative, these ones in the photo remained in the oven about 20 minutes, and are crispy outside and soft inside.
I’ll bake the next ones a bit more!
Kisses to all!

Chef: Lucia from VeganBlog

  1. Cassandra78 4 February 2011 at 06:47

    I love it! I very wuickly saw a recipea thousand of years ago and I’ve always said to myself “let’s search it again”, but I always forgot… and now the recipe found me!


  2. EleonoraNW3 4 February 2011 at 13:57

    I’d go for rosemary, absolutely! And you know what? A bit of sage as well! But… chickpeas go really well with cumin as well! We’re gonna make tons of them then 😛



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