Roasted chickpeas (Nokhodchi-e bu dadeh) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 527) by Najmieh Batmanglij

  • dried chickpeas
  • Serves : 2 cups (480ml)

  • EYB Comments

    This recipe might not appear in earlier editions. Chickpeas require overnight soaking and overnight drying.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe might not appear in earlier editions. Chickpeas require overnight soaking and overnight drying.

  • Ganga108 on August 04, 2023

    Delicious, but I prefer them tossed with spices before roasting.

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