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A prominent part of the Jordanian diet, the chickpea (or garbanzo bean) is one of the major food legume crops in Jordan. Though they appear in a variety of entrées and side dishes such as stews or hummus, in this recipe, chickpeas are seasoned and roasted to eat as a fun snack.
From the Master Plants Cookbook.
Margarita Restrepo is the founder and editor-in-chief of Naked Food Magazine and author of the Naked Food Cookbook. Margarita is certified in plant-based nutrition from the T. Colin Campbell Foundation and Cornell University and is the lead Naked Food Chef and recipe developer. Michele Lastella is founder of Sustainable Society, a media organization focused on developing sustainable innovation through ancient knowledge. Michele is an Italian plant-based cuisine chef, Naked Food Chef, and producer of biodynamic wine and olives. He is also a Reiki master, film writer, and director.see more from this author