Spiced Chick Peas

I have newly discovered  how much better dried beans are than canned.  I don’t know why it took me so long to soak and cook chick peas!? You avoid so much of the sodium and save some money too. Sure, they have some wait time, but very little effort yields excellent results. 
1 16oz. Package of Dried Organic Chick Peas
Olive Oil
Chili Flakes
Onion Flakes
Garlic Salt
Soak the Chick Peas overnight or according to directions. The package I used had either the option of a quick soak or overnight soak. I let them soak at least overnight, it recommends at least 6-8 hours.Then I drained and rinsed the Garbanzo Beans. From there you boil six cups water and simmer the beans for 45 min- 1 1/2 hour until desired tenderness is reached, then drain water and set aside. 
In a large mixing bowl, drizzle a bit of olive oil on the bottom and pour in warm chick peas. Drizzle top with about a 1/4 cup more then start to add seasonings to taste. I would recommend starting with a Tablespoon of the cumin and onion flakes and about half a Tablespoon of the chili flakes and garlic salt, and go up from there to suit your taste. I like mine a little spicy and I love the garlic flavor, so I will add a bit and stir, then add some more until it’s perfectly spiced and delicious!
The olive oil will absorb into the chick peas a bit, so if you like them with a bit more oil- put a fresh drizzle on top when you are ready to eat. 
Additionally, if you don’t want to use these as just a side dish, salad or salad toss in, it would be amazing as hummus. After the beans have soaked up and marinated in the flavor, just follow whatever recipe you like best for hummus. 

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