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Roasted Chickpeas

Reviewed: Jun. 6, 2011
I used several previous suggestions. I dry roasted the chickpeas at 400 for 35-40 minutes, until nicely browned. Then I removed them from the oven, turned it off, and lightly sprayed them with cooking spray and sprinkled them with garlic salt. Then I put them back to sit in the oven overnight. They were crispy and would have been tastier if I had sprinkled on more spices. Will definitely give these another try. They might be a bit crunchy for young children; maybe you could cook the chickpeas and not put them back in the oven, resulting in a slight softer texture.
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Chicken Encilantrada

Reviewed: May 10, 2011
We loved this! Like most people, I served it over rice. I added cumin, garlic, some black beans and frozen corn and additional green salsa. All this simmered for a while longer than the recipe called for, so there was no problem with its being watery. If it were, the rice would just soak it up and be even tastier. Will definitely fix this again. I would think it could be modified for a vegetarian simply by leaving out the chicken and adding more corn and beans.
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2 users found this review helpful

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