Recipe - Kadami (Lebanese Roasted Chick Peas)

One half (up to)
2 One half cup Dry chick peas; selecting
from large or small
varieties as desired
Water to cover

Date: Thu, 25 Apr 1996 23:54:50 0400

From: BobbieB1@aol.com
As well as making great snacks, Kadami can be added to salads, steamed
grains and stir fries for a welcome crunchy texture, on top of the added
virtue of bean protein.

When thoroughly roasted the peas should taste cooked, nutty and
potatolike, not raw. Overcooked they become hard and burned. Taste as you
go to get the hang of it. Because the peas are slightly moist inside, any
not eaten the same day should be stored refrigerated.

Remember, these are a snack, but remember, they're digested or not ~ like
beans. So start with small amounts if you have trouble digesting beans.

DIRECTIONS: Rinse dry chick peas and cover with water. Allow to soak
overnight or at least 8 hours (see note). Drain peas.

STOVETOP: Roast at medium low heat in a large skillet or home style coffee
bean roaster, stirring constantly about 25 minutes for regular size chick
peas, 15 to 20 minutes for the small ones.

OVEN: Spread in a single layer on a cookie sheet and roast about 30 minutes
at 350 degrees F for regular size chick peas, 20 minutes for the small
ones. (I usually cover the pan with aluminum foil for the first Three fourths of the
cooking time for either size of chick peas).

MICROWAVE: Put on microwave safe dish in a single layer. Microwave on high
(100 percent power). Depending on size of chick peas and your oven,
microwaving takes 2 to 6 minutes. Taste to check for doneness.

VARIATION: For flavored roasted chick pea snacks add salt or a small amount
of any of the following mixtures to the hot roasted peas immediately upon
removing them from heat. The flavoring liquid needs to absorb into, or dry
onto the peas you don't want the peas sitting in pools of liquid. Toss
frequently as they cool and serve immediately, or refrigerate for later
use.

1. Olive oil, garlic salt, black pepper and clipped rosemary leaves.

2. Soy sauce alone or mixed with Oriental (dark) sesame oil and hot chili
powder.

3. Tomato juice and curry powder.

NOTE: When I prepare chick peas as though for sprouts (soak overnight,
drain and let stand another 12 to 16 hours at room temperature) they are
easier to digest than when they are only soaked.

Source: Maryanne Caruthers; a Portland urban gardner and illustrator Typos
by Dorothy Flatman 1995

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