CHICKPEAS, TWO WAYS

Cooked chickpeas, from dry:

Ingredients:

1 lb dry chickpeas, sorted, rinsed and soaked overnight

1 t salt

Methodology:

Add the chickpeas and salt to a large pot, and cover in 2" of cold water.  Bring to boil, lower heat, and cook on the barest simmer for 1 1/2-2 hours, or until tender.  Refrigerate in cooking liquid.

Crispy oven-roasted chickpeas, from the Cool Beans cookbook

Ingredients:

5 c cooked chickpeas (or chickpeas from 2 cans), drained, rinsed, and very well drained again

2 T olive oil

1 t salt

2 T za'atar

Methodology:

Preheat oven to 300°F.  Put chickpeas on a rimmed baking sheet, drizzle with oil, and sprinkle with salt and za'atar.  Mix to completely cover the chickpeas, and roast in the oven for 1 hour, stirring once.  Leave in the extinguished oven to cool for 2 hours, then store at room temperature for 1 week.