Instructions: 1. Preheat non-stick saute pan at medium heat.

2. Heat olive oil in pan. Stir in minced garlic and cook, stirring, for about 1 minute.

3. Stir in rinsed, drained chickpeas (also called garbanzo beans) and cook, stirring occasionally, until their colour changes from pale gold to golden brown. Meanwhile, add a small quantity of paprika or other dried spice or fresh herb if desired.

4. Add freshly ground black pepper to taste. Stir contents and remove from heated pan.

5. Serve hot as a side dish, or warm as a snack. Serve Beano(R) drops or tablets if required.

NOTES : I have adapted this recipe from a recipe for roasted chickpeas I had seen on one of the large recipe websites. Cooking the chickpeas on the stovetop instead of the oven decreases cooking time and electricity costs and keeps the kitchen cooler - an important consideration on warm days. I am not positive of the can size, but it was about 50% larger than the size we would normally buy for a salad, which is 19 fluid ounces/540 mL.

Due to my limited energy, I havent been trying many new recipes in the last few months. I came up with this one while I was trying to remember where I had filed a twice-tried recipe for chickpeas roasted with garlic that I originally found at one of the large recipe websites, probably either SOAR or Epicurious.

This recipe is quite easy to prepare, as long as you have a can opener, a non-stick saute pan, and a non-scratch utensil for stirring the ingredients.

All the ingredients can be varied in quantity depending on personal likes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.