Spiced channa
2 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cooked chickpeas |
| Drained well | ||
| 2 | tablespoons | Dry Jerk Seasoning |
| (see pg 29) OR | ||
| 2 | tablespoons | Cuban Adobo |
| (see pg 26) OR | ||
| 2 | tablespoons | Curry Powder |
| (see pg 21) and | ||
| 2 | teaspoons | Salt OR |
| 2 | tablespoons | Extra-virgin olive oil |
| 2 | tablespoons | Garam Masala |
| (see pg 25) and | ||
| 2 | teaspoons | Salt OR |
| 1 | tablespoon | Cayenne pepper and |
| 2 | teaspoons | Ground cumin and |
| 2 | teaspoons | Ground black pepper and |
| 2 | teaspoons | Salt |
Directions
ONE OF THESE SEASONINGS
Preheat the oven to 400 F.
In a large bowl toss the chickpeas with the oil and the seasoning mix of your choice. Spread them in a single layer in a non-stick roasting pan and bake until the chickpeas are golden brown and crisp, 30-40 min.
Let cool to room temperature, then store in an airtight container. In theory, these will keep for several weeks, but they'll go a lot faster.
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 100
Submitted By DIANE LAZARUS On 12-13-95