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Kadami (lebanese Roasted Chick Peas)

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CATEGORY CUISINE TAG YIELD
Lebanese Appetizer 8 Servings

INGREDIENTS

1/2 up to
2 1/2 c Dry chick peas, selecting
from large or small
varieties as desired
Water to cover

INSTRUCTIONS

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  potato-like, 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 3/4 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.  Olive oil, garlic salt,
black pepper and clipped rosemary leaves. Soy  sauce alone or mixed
with Oriental (dark) sesame oil and hot chili  powder. 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  MM-RECIPES@IDISCOVER.NET  MEAL-MASTER
RECIPES LISTSERVER  MM-RECIPES DIGEST V3 #116  From the MealMaster
recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 136.2mg
Potassium: 19.8mg
Carbohydrates: <1g
Fiber: 0g
Sugar: 0g
Protein: <1g


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