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Roasted Chick Peas

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Roasted Chick Peas

Post by amybyrd21 on Thu Aug 18, 2011 10:42 am

1 or 2 cans of chick peas -drained
oil to coat
salt and seasoning to taste

I take the chick peas and drain them and rinse them. Drain them really well. Remove the skins. This is easy if you push the beans thru your fingers they kind of pop off. You will have to see whici way works best but if I start at the little poin they kind if just fall out of the skin. Coat them in oil and seasoning of your choice. Roast them at 400 until crunchy about 10 min or so. These rock. They are better than peanuts and Probably better for you. I use french fry salt on mine.

Amy Byrd
"Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the corn field." Dwight D. Eisenhower
@waylandcook on twitter

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