Category:
Snacks

Roasted Céci (Garbanzos)

Ingredients:

Chick peas
Salt
Malt vinegar
olive oil

Pick over, rinse and soak in water to cover two cups of chick peas, hoummus, céci, you know the ones, overnight.
The next day, bring them slowly to the boil and cook over medium heat until they're tender, an operation that can take some time. Add boiling water if necessary, but at the end of the cooking period allow the level of the cooking liquid to fall below that of the peas. Drain thoroughly, saving the sapid stock for another use, as the base, say, for
Put a tablespoon of olive oil into the peas. Sprinkle over a half teaspoon of sea salt. Mix to coat the pulses with the oil, and add two tablespoons of malt vinegar. Mix well.
Allow to stand for an hour, mixing occasionally, and the bake in a single layer on an oiled cookie sheet in a preheated medium oven for twenty minutes.
They are ready to use. Serve on a napkin with cocktails, or the like.
You can put them in a jar with a tight lid to keep them for a few days, but they're always gone quickly.

Notes:

Recipe Index

More Snacks:

Pound Down Purée  | Fava Snacks  | Picquant Pepitas  | Baked Plantain Slices  | Beans on Toast  | Shallot Panisse  |