Roasted Chick Peas
March 23, 2011.
Moroccan Stew
February 18, 2011.
Gaga for greens
March 18, 2010.
What the heck is a Grapple?
March 05, 2010.
Sabbatical, of sorts
November 27, 2009.
"Heart Healthy" cheerios?
September 30, 2009.
Disodium EDTA – is it safe as a preservative in canned legumes?
March 26, 2009.
Kirkland (Costco brand) sausage anomaly
July 28, 2009.
![[]](images/uploads/straw_splash_mar_2010.jpg)
Roasted Chick Peas
Toss chick peas in olive oil, season with sea salt, put on a cookie sheet and roast in a 400 degree oven for about 30 minutes. For less clean up, line cookie sheet with aluminum foil. Best if eaten within a day or so. If using canned chickpeas, rinse well prior to tossing in oil. Best to buy organic chick peas to avoid disodium EDTA ?
Thanks to Nicole MacPherson!
Note: Two 540ml/19 fl oz cans yield two cups roasted chick peas
Posted by Tracy White on March 23, 2011 | (2) comments
fibre, legumes, vegetarianism.
