Roasted Black Chickpea Chutney With Peanuts Recipes

Steps:

• 1. Rub off the black outer coating from the chickpeas (it comes off easily). In a spice or coffee grinder, grind together the chickpeas and peanuts until smooth.2. In a food processor or a blender, process together the cilantro, chili peppers, and lime juice, and then add the ground dal, peanuts, sugar, and salt. Process until well mixed. Transfer to a bowl and serve immediately, refrigerate about 10 days, or freeze for up to 6 months.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spread garbanzo beans in a baking dish and pat dry with a paper towel.
• Bake in the preheated oven, stirring halfway through, about 22 minutes. Toss with olive oil, salt, and pepper in a large bowl. Return to the baking dish.
• Continue baking chickpeas, stirring halfway through, until golden and dry on the outside, about 22 minutes more.

Steps:

• Preheat oven to 400 degrees. Drain and rinse chickpeas and scatter on a paper-towel-lined rimmed baking sheet. Let stand 15 minutes. Remove towels and toss chickpeas with olive oil. Roast until crisp and golden, about 45 minutes, stirring occasionally. Toss with salt and ground coriander, paprika, or cinnamon, if desired, and serve.