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.