Dry-Roasted Soybean ("Soynuts") and Chick-peas
rec.food.veg.cooking/Annette Meadows/1999

Keep a supply of both of these on hand in the freezer to use for snacks or in recipes in place of seeds and nuts.

Soak dry soybeans or chick-peas in enough water to cover overnight. Drain, rinse, and place in a pot with enought fresh water to cover. Bring to a boil, turn down, and simmer for 10 minutes. Drain.

Spread the beans in a single layer on lightly oiled cookie sheets. Roast at 350 for about 45 minutes or until golden and crispy all over, stirring several times while roasting. Cool thoroughly, then store in plastic bags or containers in the freezer.