I came across this entry's recipe a while ago, made it and it didn't quite work. We have since achieved an oven thermometer, which improves the odds considerably.
I hadn't made any specific plans to make it again until I made a chicken and white bean dish the other day and accidentally opened a can of chick peas. Read the labels, Kate. Really. So, needing something to do with them, I remembered this. Here's our ingredient list:
- 2 Cups cooked chick peas. If you're using canned, rinse them well.
- 1 Tablespoon extra-virgin olive oil
- 2 Tablespoons za'atar
- 1/2 teaspoon kosher salt
I love za'atar and it's becoming easier to find. If you can't find it locally, there's always Amazon.
I have some quibbles with the directions.
- Spread out chick peas on a paper towel. Let dry for one hour. (The first time I made this, an hour did not feel nearly enough. Even though the oven temperature was low, they should have crisped up somewhat. I left them out for a couple episodes of The Fall, maybe a little longer)
- Heat oven to 400 degrees Farenheit. Line a heavy rimmed sheet pan with parchment paper and spread chick peas evenly on the pan. Bake in the center of oven for 30 minutes, stirring and turning every 10 minutes (I just shook the pan; I also baked them about 10 minutes longer)
- Place hot chick peas in a bowl, drizzle with olive oil, za'atar and salt.
Theoretically, these will keep in an airtight container for a week. I wouldn't know. I ate half of them and saved the other half for Nexx.
I made another batch, this time with some homemade chili powder. I made it a little too heavy on the chilis (I had de arbol in the house) and even serving it with some cheese and chunked avocado, they were a wee bit too spicy. Tasty, but a little too much burn.
I did have another use for the leftover chili powder, though. Next entry!
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