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Author Notes: A little bling for an appetizer of shrimp, scallops, crab cake or chowder.
An easy do-ahead tasty garnish. I do like a spicy toss of wasabi and old bay but any spice will work depending on your dish. I added a cranberry every fifth pea last holiday...
This idea comes from nut harvest in some cultures where they string fresh nuts, toast them, then dip in fruit or honey and hang to dry. —Bbear
- 2 cans chick peas or one bag soaked and cooked.
- 2 tablespoons olive oil
- 2 tablespoons powdered spices...old bay, wasabi, dry mustard, sea salt
- sewing needle and thread
- These do string up rather quickly. Not at all fussy. I like them in the length of a pearl necklace while still moist. Lay out to dry of moisture after stringing on the threads. Knot the ends together sliding them tight as they will shrink a bit. Then toss in a bowl with olive oil and half of the spice mix. lay on a parchment lined sheet pan. (i like to use a grid rack for even toasting).
- Save some extra peas to snack on and use them to test for crispness as they roast. All ovens are different, but 375 for 45 min is about right. I even like them a bit soft inside. Add the rest of the spice mix just out of the oven if needed after a taste. I always do. The fresh with the toasted is very good.
- This recipe was entered in the contest for Your Best Recipe with Chickpeas
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