Ceci
Yield
6 servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free, Good source of fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chickpeas (garbanzo beans)
|
|
| ½ | cup |
butter, unsalted
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
garlic
minced |
|
| 2 | tablespoons |
curry powder
|
|
| 1 | teaspoon |
coriander
|
|
| ½ | teaspoon |
cumin
|
|
| ½ | teaspoon |
ginger
or more |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chickpeas (garbanzo beans)
|
|
| 118 | ml |
butter, unsalted
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 15 | ml |
garlic
minced |
|
| 3E+1 | ml |
curry powder
|
|
| 5 | ml |
coriander
|
|
| 2.5 | ml |
cumin
|
|
| 2.5 | ml |
ginger
or more |
|
| 1 | x |
salt
to taste |
*
|
Directions
Soak, rinse, and cook chick peas.
Do not allow beans to get too soft.
When tender but still firm, remove from heat and drain well.
Pat dry.
Preheat oven to 375℉ (190℃).
Melt butter in medium-sized saucepan over low heat.
Add vegetable oil and garlic and allow to sit for 5 minutes, keeping warm.
Pour butter into large baking tray with sides.
Spread dried chick peas on tray.
Bake 15 minutes, turning frequently, or until chick peas are golden.
While chick peas are baking, combine spices and herbs.
When chick peas are done, remove from oven and sprinkle with herbs and spices and toss to coat.
Serve warm.
