On 2020-03-04 8:47 a.m., Gary wrote:
> Read this in today's newspaper and it caught my interest.
> ------------------------------------------------------------
> Roasted chickpeas stand in for croutons in salad.
>
> Preheat oven to 425F. In an oven-proof skillet, toss in
> one 15oz can of drained chickpeas with 1 TBS olive oil.
> Season with salt and pepper.
>
> Roast, shaking pan occasionally, until crispy, 20-25 minutes.
> ------------------------------------------------------------
>
But don't discard the liquid from the can. Save it to make chickpea
meringues.