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 |
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