Smoked Chickpeas

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   ["Quick soak chickpeas by boiling for 2 minutes in water to cover them fully. Let sit for one hour. Cook in plenty of fresh water (I added a bay leaf and a fresh cardamom pod) until just about cooked, about 45 minutes. Drain. Heat barbecue grill (mine is gas) to high on one side, low on the other, throwing on a few handfuls of mesquite chips. Close top to create a smoker effect. Put cooked chickpeas in tin pie plate. Mix spices(except lemon peel and fresh herbs). Add olive oil to taste to chickpeas, mix, and add spices. Taste and add more if desired. Put the chickpeas on barbecue, close cover, and let ""smoke"" until nicely browned and a bit crunchy. I left them on for 45 minutes but be sure to keep heat on on the side of grill they are restingon. Grate lemon zest over them and mix with fresh herbs."]

* Per serving · 4 servings · Values may vary.

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