PKD Recipes

Ingredients
1 C. soaked cooked garbanzo beans
olive oil spray
Himalayan salt
1 tsp cumin
1 tsp coriander
1 tsp curry powder
1 tsp garlic powder
1 tsp onion powder

Preparation
Heat oven 400º. Soak ½ cup dried garbanzo beans (chickpeas) overnight. Drain well. Add 4 x the amount of fresh water and place in a pressure cooker. Cook on high heat for twenty minutes. Let the chickpeas cool, rinse, drain and dry. Pat with a cloth if necessary or rolling cooked beans in a kitchen towel. Spray with olive oil; add cumin, coriander, curry powder, garlic powder, onion powder and Himalayan salt. Add olive oil sprayed chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread in a single layer. Bake until golden and crispy, 25 minutes, shaking the tray to toss. After 25 minutes of baking, taste one. It should be crunchy. If not bake a little longer or turn off the oven but leave the garbanzo beans in the oven until cool. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl. Eat at room temperature. Garbanzo beans are high in leucine, beneficial for PKD.