In Italian markets they often have a chickpea and Fava bean mixture like salted nuts. They must be roasted and salted but I haven't been able to re create the dish. Is deep frying necessary?
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Here is a recipe for chickpeas http://notaleaf.com/2012/02/02/roasted-chickpeas-with-rosemary-and-sea-salt/ that I like. Regarding dried fava beans, I have zero luck working with them. Fresh lava beans still in their pods are easily roasted.
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