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| Chickpeas - Ceci - Garbanzos |
As a child in Italy, the long winter evenings were spent around a large fireplace (only method of keeping warm) with family and friends. In front of the crackling logs we would munch on dried fruit, roasted chestnuts and chickpeas.
There were two methods of roasting chickpeas:
-- one utilizing sand and salt in a very large pot where the chickpeas would roast
until turning white;
--the other utilizing a large pan with a little olive oil.
Today, it's still our family snack choice. We prefer the pan method as the chickpeas are crunchy but not hard, therefore kinder to the teeth.
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| All photos - ©2012 - La Casa e Il Giardino – picasaweb |
Ingredients
1 lb. dry chickpeas (alternate 2 cans of cooked beans).*
4 tablespoons olive oil
Salt and black pepper
Place the washed chickpeas in a large pot. Add water (3 times the amount of the chickpeas), and bring to a boil. Cover and simmer gently for 1 hour. The chickpeas should not be not be fully cooked. Drain and pat dry with paper towels.
*If canned chickpeas are used - Drain and rinse chickpeas under running water. Pat dry with a kitchen towel and proceed as follows.
Place oil in a large cast iron skillet over the cooktop. Spread chickpeas out. Add salt and pepper and cook over medium heat stirring occasionally until the chickpeas are brown and crunchy.
*If canned chickpeas are used - Drain and rinse chickpeas under running water. Pat dry with a kitchen towel and proceed as follows.
Place oil in a large cast iron skillet over the cooktop. Spread chickpeas out. Add salt and pepper and cook over medium heat stirring occasionally until the chickpeas are brown and crunchy.
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| Roasted chickpeas - Ceci arrostiti According to the NY Times "US Children:Generation Snack", children are snacking on cookies, chips and other treats. This snack satisfies children and adults snack cravings without the guilt. Enjoy! You may also like: |
