S
Sara Miller
Guest
This sounds intriguing. From Lucy Waverman's
column, The Home Chef, in The Globe and Mail - Canada's daily newspaper:
Spicy Chickpeas
1/4 cup olive oil 2 cloves garlic, peeled and finely chopped 4 teaspoons store-bought Cajun
seasoning, or to taste 1 540 ml (19 ounce) can chickpeas, drained and rinsed Salt and freshly
ground pepper to taste.
Preheat oven to 350F. Combine olive oil, garlic and Cajun seasonings. Add chickpeas and stir to
coat. Sprinkle with salt and pepper. Place on a baking sheet and bake for 25 minutes or until
golden. Makes 1 cup. Store covered in the refrigerator up to 2 weeks.
Lucy's notes state: This is the ultimate nibble, spicy and nutritious. Because chickpeas are
rather bland, season generously. Substitute curry powder or other spicy seasoning for the Cajun
flavour if you like.
--
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column, The Home Chef, in The Globe and Mail - Canada's daily newspaper:
Spicy Chickpeas
1/4 cup olive oil 2 cloves garlic, peeled and finely chopped 4 teaspoons store-bought Cajun
seasoning, or to taste 1 540 ml (19 ounce) can chickpeas, drained and rinsed Salt and freshly
ground pepper to taste.
Preheat oven to 350F. Combine olive oil, garlic and Cajun seasonings. Add chickpeas and stir to
coat. Sprinkle with salt and pepper. Place on a baking sheet and bake for 25 minutes or until
golden. Makes 1 cup. Store covered in the refrigerator up to 2 weeks.
Lucy's notes state: This is the ultimate nibble, spicy and nutritious. Because chickpeas are
rather bland, season generously. Substitute curry powder or other spicy seasoning for the Cajun
flavour if you like.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/