Date: Tue, 15 Aug 1995 08:03:35 -0500
From: Debbie-Cowherd@uiowa.edu (Debbie Cowherd)
This weekend I checked out a book from the library called _High-Flavor
Low-Fat Vegetarian Cooking_ by Steven Raichlen which contains the roasted
garbanzo recipe Jaana asked for. (This book is not vlf by the standards of
this list, with most recipes calling for at least 1 tablespoon of oil, but
in most of them the oil is used to saute vegetables and probably easily
eliminated. The other ingredient choices are, in most cases, consistent
with fatfree guidelines. And the photographs are gorgeous.)
Chickpea Crunchies
2 cups cooked chickpeas, drained well and blotted dry
1/2 teaspoon each of the following seasonings:
salt (if you used canned beans reduce or eliminate the salt)
freshly ground black pepper
ground cumin
ground coriander
1/4 teaspoon cayenne pepper
1. Preheat oven to 400 degrees F
2. Toss the chickpeas with seasonings and spread on a nonstick baking
sheet and bake for 30-40 minutes or until golden brown and crisp.
Makes about 1 1/4 cups (serves 4)
kwvegan vegan