Recipe: Roasted Sugar Snap Peas, Sugar Snap Pea Parmigiano, Kadami (Lebanese Roasted Chick Peas

Hi Jerry:-) You didn't specify what type of roasted peas your wife brought home so I found the following three recipes on the internet. Maybe one will be similar to what you are looking for??!?

ROASTED SUGAR SNAP PEAS
Makes 6 servings.

1 pound sugar snap peas*
1 tablespoon extra-virgin olive oil
Coarse salt or Fleur de sel
2 tablespoons chopped fresh chives

*Also called Sugar Peas. These peas are not shelled, as the entire pod is eaten.

Preheat broiler. Line a large baking sheet with aluminum foil. Toss peas with olive oil on prepared baking sheet. Spread peas in a single layer. Broil approximately 2 minutes or just until crisp-tender and they are beginning to brown in spots, stirring once. Remove from ovven and transfer to a serving bowl. Sprinkle with coarse salt or fleur de sel, then chives, and serve.

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SUGAR SNAP PEA PARMIGIANO
Source: Mann's Fresh Vegetables

4 cups Mann's Stringless Sugar Snap Peas
1 tablespoon olive oil, extra virgin
pinch salt
1/3 cup Parmigiano Reggiano, slivered

Heat oven to 450 degrees F.

Spread Mann's Stringless Sugar Snap Peas in 13x9 inch baking pan, and drizzle with 1 T olive oil. Sprinkle with salt. Toss to coat.

Roast 10 minutes. Remove from oven and spread cheese evenly over the top. Return to oven and roast until cheese melts, about 3 minutes. Serve.

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KADAMI (LEBANESE ROASTED CHICK PEAS)
Source: Maryanne Caruthers; a Portland urban gardner and illustrator
Yield: 1 serving

1/2 to 2 1/2 cups dry chick peas-selecting from large or small varieties as desired
Water to cover

As well as making great snacks, Kadami can be added to salads, steamed grains and stir fries for a welcome crunchy texture, on top of the added virtue of bean protein.

When thoroughly roasted the peas should taste cooked, nutty and potato-like, not raw. Overcooked they become hard and burned. Taste as you go to get the hang of it. Because the peas are slightly moist inside, any not eaten the same day should be stored refrigerated.

Rinse dry chick peas and cover with water. Allow to soak overnight or at least 8 hours (see note). Drain peas.

STOVETOP: Roast at medium low heat in a large skillet or home style
coffee bean roaster, stirring constantly about 25 minutes for regular size chick peas, 15 to 20 minutes for the small ones.

OVEN: Spread in a single layer on a cookie sheet and roast about 30
minutes at 350 degrees F for regular size chick peas, 20 minutes for the small ones. (I usually cover the pan with aluminum foil for the first 3/4 of the cooking time for either size of chick peas).

MICROWAVE: Put on microwave safe dish in a single layer. Microwave on
high (100 percent power). Depending on size of chick peas and your oven, microwaving takes 2 to 6 minutes. Taste to check for doneness.

VARIATION: For flavored roasted chick pea snacks add salt or a small
amount of any of the following mixtures to the hot roasted peas
immediately upon removing them from heat. The flavoring liquid needs to absorb into, or dry onto the peas -- you don't want the peas sitting in pools of liquid. Toss frequently as they cool and serve immediately, or refrigerate for later use.

1. Olive oil, garlic salt, black pepper and clipped rosemary leaves.

2. Soy sauce alone or mixed with Oriental (dark) sesame oil and hot
chili powder.

3. Tomato juice and curry powder.