And am probably using my “Nancy-pants” chickpeas to make her chopped salad for a pot luck on Tuesday.
I still plan to make the lablabi, but seem to be wanting a lighter, brothier version. Maybe because it’s already getting warm here. Daughter wanted to try the brothy version too, and she’s in New York. Maybe this one with the dreaded runny egg!
Those look lovely. Are they crispy? I haven’t had much luck making crispy chickpeas using dried chickpeas; I’m not sure if I’m cooking the chickpeas too long (I pressure cook them), not drying them enough, or what…
Thanks. There’s a restaurant around here that has the most wonderful crispy chickpeas; I’m pretty sure they’re deep-fried, which is not something I’m keen to do, so I’m always looking hopefully for alternatives!