ISO: Baked Chick Peas Margaret   Posted: Aug-26-05, 08:39 AM (EST) Joined: Jun-5-05 Posts: 40 Warmed Up This message was edited on Aug-27-05 at 10:24 AM (EST) by admin (admin)   I visited Tarpon Springs one time and saw these baked chick peas which are served as nuts.I am wondering if there is a recipe for these.It must be of Greek origin as they were among Greek cookies and other delicious foods which are popular in the area of the sponges. Margaret in Coastal Georgia ----------- Margaret in Coastal Georgia Print-Friendly | Top | Tree

1. RE: ISO: Baked Chick Peas harryjacobs   Posted: Aug-29-05, 10:35 AM (EST) In response to: message #0 Joined: Jun-30-05 Posts: 205 On a Roll Baked Chick Peas 8 oz Chick peas 4 Tomatoes 2 Onions 1 Green pepper 2 Cloves garlic 1/2 ts Marjoram 1 pn Sage 1 tb Chopped parsley Salt pepper Light spray oil Soak chick peas over-night or in boiling water for one hour. Boil them gently until just tender, or cook under pressure for about 20 minutes. Skin and quarter the tomatoes, peel and chop the onions and pepper and crush the garlic. Spray oil into pan and fry all the vegetables in it. Add the herbs and finally the cooked, drained chick peas. Season and cook in an oven proof dish, covered at 325F, gas 3 for an hour. Harry Print-Friendly | Top | Tree

2. RE: ISO: Baked Chick Peas Margaret   Posted: Aug-31-05, 04:45 PM (EST) In response to: message #0 Joined: Jun-5-05 Posts: 40 Warmed Up Harry, I saw a recipe such as you gave.The word baked is the culprit.I guess it should be called Toasted.The chick peas are eaten as a snack and they are crunchy as a nut.I have not found a recipe that would result in a nut-like snack.I may try to buy some dried chick peas,soak them and then spread them on a cookie sheet to (bake)-toast and check whether this is the way to prepare them..The chick peas did have a bit of salt taste.I did not find this type of recipe in the Greek catagory.But,I found a recipe such as the one you submitted. ----------- Margaret in Coastal Georgia Print-Friendly | Top | Tree

3. RE: ISO: Baked Chick Peas harryjacobs   Posted: Sep-01-05, 08:28 AM (EST) In response to: message #2 Joined: Jun-30-05 Posts: 205 On a Roll Ahh.. Not sure I saw a recipe for a crunch chick pea snack, I myself am not a chick pea fan. Hummus is OK, but other then that, YUCK Harry Print-Friendly | Top | Tree

4. RE: ISO: Baked Chick Peas Margaret   Posted: Sep-02-05, 04:11 PM (EST) In response to: message #3 Joined: Jun-5-05 Posts: 40 Warmed Up Harry,I hope you get a chance to taste the toasted kind.It is a crunchy snack that satisfies the crunch crave.We love to add the drained canned ones to salad.Serve them in a bowl for the ones who desire to add some to their salad.Are you sure you have tasted them?Looks like I have to travel to Tarpon Springs,Fla.to buy some of the toasted ones..While I'm on the subject of Greek goodies.I had the most delicious Greek salad in Buffalo,N.Y.just recently.It was served with tasty grilled chicken on top. ----------- Margaret in Coastal Georgia Print-Friendly | Top | Tree

5. Crunchy chickpeas becky   Posted: Sep-23-05, 09:33 PM (EST) In response to: message #0 Joined: Jun-6-05 Posts: 134 On a Roll I found this on a vegan site. It was getting rave reviews. Chickpea Snacks Ingredients * Chick peas * a bit of olive or other oil * favorite spices Directions: Drain the chickpeas well, and then toss with enough oil to coat and sprinkle with spices. I like to make with curry type stuff. Anything you like with chickpeas should work well. Spread the chickpeas on a baking sheet, and bake at 400 degrees for 45 minutes. Stir midway through the cooking time. They are nice and crunchy! Preparation time: 1 hour Print-Friendly | Top | Tree

6. RE: Crunchy chickpeas Margaret   Posted: Sep-25-05, 05:09 PM (EST) In response to: message #5 Joined: Jun-5-05 Posts: 40 Warmed Up Becky, thanks for the reply.What is the addy for the vegan recipes?My daughter has just had surgery for cancer so she is being put on a special diet without meats and etc.She is interested in veggie recipes but will still eat fish.Was told to stay away from foods filled with all the poison,if you know what I mean,like hormone fed meats,salty additions to food,chemical additions and etc. On the subject of crunchy chickpeas.Did they make them from canned or did they cook dry chickpeas,then roast them after draining.I tried to look up the recipe in the vegan section of archives in the Diabetic Gourmet Mag.but it did not appear there.Thanks again.Any other suggestions are welcome. ----------- Margaret in Coastal Georgia Print-Friendly | Top | Tree

7. RE: Crunchy chickpeas becky   Posted: Sep-25-05, 08:06 PM (EST) In response to: message #6 Joined: Jun-6-05 Posts: 134 On a Roll Margaret: The website is : http://vegweb.com/recipes/ and the chickpea recipe is under "snacks." It sounds to me like they used canned chickpeas because it says to drain them. I haven't tried them but probably will, they sound pretty tasty and also healthy. Were you looking for a recipe using fresh chickpeas? I would imagine that you could do the same thing with those and it wouldn't take as long to cook them. Print-Friendly | Top | Tree

8. RE: Crunchy chickpeas Margaret   Posted: Sep-25-05, 09:08 PM (EST) In response to: message #7 Joined: Jun-5-05 Posts: 40 Warmed Up Becky, thanks again. Guess what? I have never seen a fresh chickpea and I'm wondering if they are sold fresh, such as other beans.The only ones I have tasted,besides the toasted are canned and we love to drain them and serve them to add to the salad.These toasted ones are served as a snack such as nuts are.I saw them in a collection of Greek foods while I was in Tarpan Springs where all the sponges are.I think everything in Tarpan Springs is Greek culture.Even the church was Greek Orthodox,so we noticed.I never got to order the popular Greek salad as we were only into American foods at the time due to having to rush around.I bought some dry chickpeas at Publix and will try to cook them when I find time and then roast them after draining well.I may come up with a tasty snack. ----------- Margaret in Coastal Georgia Print-Friendly | Top | Tree

9. RE: ISO: Baked Chick Peas mrsmagoo2001   Posted: Oct-17-05, 12:45 PM (EST) In response to: message #0   Joined: Oct-17-05 Posts: 3 Wet Behind The Ears This recipe comes from homemakers.com a Canadian magazine Makes 3 cups (750ml) This crunchy, addicitve snack is much higher in fiber and protein and lower in fat than potatoe chips. if you like things spicy use a hot curry paste. 2 cans (19 oz/540ml) chickpeas , drained and rinsed 2tbsp (30ml) canola oil or other good veg oil 1 tbsp (15ml) curry paste 1/2 tsp( 2ml) salt Spread ckickpeas in a single layer on rimmed cookie sheets; toast in centre of a 400*f/200*c oven, stirring once, until dry, 5 to 7 minutes. Let dry In a bowl, toss peas with oil, curry paste and salt. return to oven; toast stirring occasionally, until golden and crisp, about 1 hour. (Or toast in a 400*F/@00*c convection oven for about 50 minutes) Let cool in pan on rack. (Make ahead store in an airtight container at room temp for up to one week) per 1/4 cup (60ml) serving about 112 cal 4g protien 4g total fat(0g sat fat) 16g carb 3g fibre 0mg chol 315mg sodium 2% calcium 6% iron 3% vit. C 19% folate I make this all the time and never have leftovers. My husband and his father are diabetic and my mother-in-law is vegatarian and this works well for all. Print-Friendly | Top | Tree

10. RE: ISO: Baked Chick Peas Margaret   Posted: Oct-27-05, 01:36 PM (EST) In response to: message #9 Joined: Jun-5-05 Posts: 40 Warmed Up Thanks Mrsmagoo2001.I hope to try this recipe soon.I did buy some dry chick peas to cook,but this should save time for a first try.I just noticed your message as I was checking out some of the messages. ----------- Margaret in Coastal Georgia Print-Friendly | Top | Tree

11. Another Recipe for Baked Chick Peas becky   Posted: Oct-27-05, 04:22 PM (EST) In response to: message #0 Joined: Jun-6-05 Posts: 134 On a Roll I bought two cans of chick peas the last time I was at the store, so I am going to try these out. I found another recipe, I am sure they are all very similar. Mock Deep-Fried Chick Peas (or Baked Chick Peas with Herbs, which I think would be a nicer name and so that's what I will call them) Recipe as seen in the January 2005 issue of Shape magazine Serves 4 Total Prep and Cook Time: 40 Minutes 1 19-ounce can chick peas, well-drained, rinsed and patted dry olive oil spray coarse salt to taste 1/8 teaspoon cayenne pepper, or more to taste 1/8 teaspoon garlic powder, or more to taste 1/4 teaspoon dried oregano, or more to taste Preheat oven to 450 degrees. Place chick peas on a rimmed cookie sheet. Here are my chick peas before baking. (Note that I doubled the recipe, so I have a lot more chick peas than 19 ounces) Print-Friendly | Top | Tree

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