These are an addictive snack with plenty of delicate crunch. If you’re not familiar with za’atar, it’s a relative of the thyme plant that grows wild in Israel. In the U.S., it’s most commonly seen blended with sumac, sesame seeds and salt for a slightly tart, savory seasoning that’s known by the same name as the herb.
1 1/2 teaspoons salt
3 cups dried Pedrosillano chickpeas
3 teaspoons olive oil
za’atar to taste
additional salt to taste
Pour about 6 cups of water into a large, heavy pot. Dissolve the salt, add the chickpeas and cover. Let sit overnight.
The next day, drain the chickpeas and return them to the pot, adding fresh water to cover the beans. Set the pot over medium-high heat and bring to a boil. Cook until tender and creamy, about 1 hour. (Note: expect a much longer cooking time if you are using non-locally-grown chickpeas. Standard commodity peas can sit for up to a decade in warehouses, and their age can add another hour or two to the total cooking time.)
When the beans are cooked, preheat the oven to 350 degrees. Drain the beans and spread them on a sheet pan in a single layer. Cook until golden brown, about 40 minutes. Gently shake the pan occasionally for more even cooking.
Drizzle the olive oil over the peas and shake or stir until they are fairly evenly coated. Season generously with za’atar and additional kosher salt to taste. Serve immediately, or store in an airtight container for up to 3 weeks.
vegan • gluten-free