Chilli-roasted chickpeas (Garbanzos tostados picantes) from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen (page 24) by Elisabeth Luard

  • chilli flakes
  • dried chickpeas
  • EYB Comments

    Allow chickpeas to soak overnight.

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

    Allow chickpeas to soak overnight.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.