These are my favourite snack! However I also found they went soft after some time and so I asked an Indian friend of mine who was the first to introduce these to me, she said they are absolutely the best when dry roasted – and seasoned after cooking. So I tried them without the oil, and seasoned them when they were cooked and they were the best Ive had them.
Apparently the oil keeps them moist longer and the salt holds the moisture inside them pea. This works great for any legume, peas, beans of any description – my nieces and nephews eat them by the bucket load and they HATE peas and beans any other way. A great snack for body builders or just anyone watching their weight – especially when dry roasted as it cuts out ALL the oil!
1 (12 ounce) can chickpeas (garbanzo beans), drained
2 tablespoons olive oil
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes, Go to the next page.