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SPICY CRISPY CHICKPEAS
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.
