Chick peas are my favorite pulses (legumes). In soups, as falafel, in salads…I love, love, love their density, their subtle nuttiness, their cute shape. So it is a great joy to discover yet another way to prepare and enjoy them. These superpower beans are easy to toast and just a bit of seasoning is all the enhancement they need.
These almost didn’t make it to the buffet table, because I kept snacking on them in that compulsive way that one snacks of popcorn or potato chips.
These I made from 1/2 lb of dry beans. Instructions for soaking follow the toasting recipe.
2 cups chick peas ( or 2 15.5 oz cans, rinsed and drained)
¼ cup olive oil (you may substitute vegetable oil)
1 generous tsp cumin
Several gratings of black pepper
1 tsp coarse sea salt
Preheat oven to 400°F.
Mix all ingredients and lay in a single layer on a rimmed oven dish. Cook for 20-25 m until crisp and golden, stirring occasionally. Cool to room temperature and serve.
To soak chick peas: Rinse and sort through the chick peas, then place in a bowl with more than enough water to cover overnight. Change the water in the morning and leave for several hours. Rinse and drain, then simmer with enough water to cover for two hours, scooping off any foam. It takes a long time, but there are long periods of neglect involved, so don’t worry! The savings and the texture and flavor are terrific!