MATERIALS 1.5 (one and a half) glasses of Hasata White Chickpeas 2 tablespoons of extra virgin olive oil 1 teaspoon of red chili powder 1 teaspoon of paprika 1 teaspoon of mint 1 teaspoon of salt 1 teaspoon of garlic powder Half a teaspoon of cumin PREPARATION 1.Put Hasata White Chickpeas into the bowl. 2.Add enough cold water to cover it and leave it for 1 night. 3.Wash and drain the water the next day. 4.Add chickpeas and 2.5 (two and a half) glasses of water to the pressure cooker and close the lid. 5.After it starts to boil, boil it on low heat for a maximum of 10-12 minutes. 6.Take the boiled chickpeas from the pot, drain the water and put it in a bowl. 7.Add extra virgin olive oil, salt and spices and stir. 8.Place and spread on a baking tray lined with baking paper. 9.Bake in a preheated 200 degree oven, stirring occasionally, for a maximum of 15-20 minutes. 10.Serve hot. 11.Enjoy your meal.
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