Guest guest Posted November 10, 2005 Report Share Posted November 10, 2005 thanks alots i will try this tonight. Gail ann maryann127@...> wrote: Roasted Chickpeas *Preheat oven to 425 *Rinse and drain 1 can chickpeas *Spread out in a single layer on a cookie sheet. *Drizzle with Olive Oil (maybe 1 T) *Sprinkle with 2 T dry ranch dressing mix and toss to coat *Bake for 20-45 minutes, tossing 1/2 way through. *If you like them more crisp, bake them for 45 minutes. If you like them less crisp and less dry, cook them less. An alternative would be a sprinkling of garlic powder & dried parsley. ann > > Hey could I get your recipe? I would love to try it! > Gail Please send your recipes for inclusion in the Files to the Moderator at: South-Beach-Diet-Getting-It-Right-owner Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South Beach Diet teaches you to rely on the right carbs and the right fats-the good ones - and enables you to live quite happily without the bad carbs and bad fats. For more on this Way Of Eating please read " The South Beach Diet " by Arthur Agatston, MD. ISBN 1-57954-814-8 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 Annie, If you buy Westbrae canned chickpeas from the health food store, they come out perfectly, as they are smaller chickpeas. The bigger chickpeas are harder to get cooked.They should be nice and crispy inside and out, and a deep golden brown on the outside. Cooking time can vary. I just keep checking. I sprinkle mine with Pam and dry Hidden Valley Ranch dressing before roasting. How is your weight loss coming? ann > > I tried the recipe in the book. How crispy are the chickpeas supposed to get? When I took > them out after 40 minutes, they were crispy outside and velvety inside, like little mini- > roasted chestnuts,. I didn't think was supposed to be right, so I put them back in for 20 > minutes (but left them too long) and they turned into dark brown marbles. How long do I > cook them? Anyone tried them with salt? I cooked them from " FRESH, " which means > freshly hydrated (not from a can), > -- Annie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 Annie, If you buy Westbrae canned chickpeas from the health food store, they come out perfectly, as they are smaller chickpeas. The bigger chickpeas are harder to get cooked.They should be nice and crispy inside and out, and a deep golden brown on the outside. Cooking time can vary. I just keep checking. I sprinkle mine with Pam and dry Hidden Valley Ranch dressing before roasting. How is your weight loss coming? ann > > I tried the recipe in the book. How crispy are the chickpeas supposed to get? When I took > them out after 40 minutes, they were crispy outside and velvety inside, like little mini- > roasted chestnuts,. I didn't think was supposed to be right, so I put them back in for 20 > minutes (but left them too long) and they turned into dark brown marbles. How long do I > cook them? Anyone tried them with salt? I cooked them from " FRESH, " which means > freshly hydrated (not from a can), > -- Annie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 Roasted Chickpeas *Preheat oven to 425 *Rinse and drain 1 can chickpeas *Spread out in a single layer on a cookie sheet. *Drizzle with Olive Oil (maybe 1 T) *Sprinkle with 2 T dry ranch dressing mix and toss to coat *Bake for 20-45 minutes, tossing 1/2 way through. *If you like them more crisp, bake them for 45 minutes. If you like them less crisp and less dry, cook them less. An alternative would be a sprinkling of garlic powder & dried parsley. ann > > Would someone please post this recipe. I was thinking about these today. > Thanks! > Pam > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 Roasted Chickpeas *Preheat oven to 425 *Rinse and drain 1 can chickpeas *Spread out in a single layer on a cookie sheet. *Drizzle with Olive Oil (maybe 1 T) *Sprinkle with 2 T dry ranch dressing mix and toss to coat *Bake for 20-45 minutes, tossing 1/2 way through. *If you like them more crisp, bake them for 45 minutes. If you like them less crisp and less dry, cook them less. An alternative would be a sprinkling of garlic powder & dried parsley. ann > > Would someone please post this recipe. I was thinking about these today. > Thanks! > Pam > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 23, 2006 Report Share Posted March 23, 2006 Someone asked for the recipe and here it is. Be sure to look in the recipe files for all sorts of good food! I found this one in the " Snacks " file.DonnaRoasted Chickpeas 1 can chickpeas (also called garbonzo beans), rinsed and drained 1 Tbsp olive oil 2 Tbsp dry Ranch dressing mix Preheat oven to 425. Spread peas out in a single layer on a cookie sheet. Drizzle with Olive Oil then Sprinkle with 2 T dry ranch dressing mix and toss to coat. Bake for 20-45 minutes, tossing 1/2 way through. If you like them more crisp, bake them for 45 minutes. If you like them less crisp and less dry, cook them less. An alternative would be a sprinkling of garlic powder & dried parsley. Posted by ann Quote Link to comment Share on other sites More sharing options...
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