Za’atar-Spiced Crispy Chickpeas

Photo: USA Dry Pea

YIELD: about 5 ½ cups

3 cups garbanzo beans
1 ½ tsps. salt
1 tsp. olive oil
za’atar to taste
additional salt, to taste

1.    Pour about 6 cups of water into a large, heavy pot. Dissolve salt, add chickpeas and cover. Let sit overnight. (Skip these steps if using canned beans).
2.    Drain the beans and return to pot, adding fresh water, to cover. Set pot over medium-high heat and bring to a boil. Cook until tender and creamy, about 1 hour.
3.    Preheat oven to 350°F. Drain the beans and spread them on sheet pan in single layer. Cook until golden brown, about 40 minutes. Gently shake pan occasionally.
4.    Drizzle olive oil over beans and shake or stir until evenly coated. Season generously with za-atar and additional kosher salt to taste.
5.    Serve immediately, or store in airtight container for up to 3 weeks.

Recipe: USA Dry Pea & Lentil Council