1 lb. (16 oz) dry chick peas (or soybeans) – about $1.25 around here
1 TBS margarine
1/2 tsp salt
Rinse the beans and soak them overnight. Next morning, drain and rinse the beans again, and cook them on medium-low, covered by a few inches of water, for up to 3 hours. You’re tasting for nice tender beans. Check them from time to time to make sure there’s plenty of water and they’re not burning.
Put the beans in a towel and rub them to get the skins off. Discard the skins. Heat a heavy skillet (I use cast iron) and stir the beans in it until they are golden brown. Let it take its time.
Just before removing the beans from the skillet, stir in the margarine and salt. Drain on paper. These are best hot and fresh, although reheating them in a toaster oven yields good results too (just a little chewier).
Roasted chick peas are habit-forming, and you don’t even have to feel guilty about that. They’re fantastic on salads, too! Num num num. Eat up!