Spiced channa

Yield: 2 1/2 cups

Measure Ingredient
4 cups Cooked chickpeas
\N \N Drained well
2 tablespoons Dry Jerk Seasoning
\N \N (see pg 29) OR
2 tablespoons Cuban Adobo
\N \N (see pg 26) OR
2 tablespoons Curry Powder
\N \N (see pg 21) and
2 teaspoons Salt OR
2 tablespoons Extra-virgin olive oil
2 tablespoons Garam Masala
\N \N (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


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

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