<p>
</p><p>If using canned peas, rinse well and drain; place chickpeas in a
single layer on a baking sheet and roast in a 400° F oven for approx. 45
minutes, turning the peas midway through roasting to evenly cook. (Less
time may be required when using dried.) Be sure that they are
completely cooked through - the texture and aroma will be that of
roasted nuts. Remove from oven; place chickpeas in a pot with the garlic
cloves; add enough water to come to about 1/4 to 1/2 inch from the top
of the peas. Top off with olive oil, adding enough to just cover the
peas. Add spices, and bring to a boil; reduce to a simmer, and continue
cooking until garlic softens, about 10-15 minutes. Drain well or serve
in the broth; serve hot. Serves 6-8.
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