2 cups cooked garbanzos
1-1/2 tsp coriander powder
1 tsp curry powder, mild
1 tsp sea salt
1/2 tsp turmeric

Preheat oven to 350 degrees. Combine all ingredients and spread on a
nonstick (or lightly Pammed) cookie sheet. Slow cook for 30 minutes or
until garbanzos are crisp on the outside, slightly tender on the inside.

Source: The Ayurvedic Cookbook by Amadea Morningstar with Urmila Desai
Makes: 2 cups.

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.