Roasted chickpeas

2 cans chickpeas
parchment paper
salt, assortment of seasonings

preheat oven to 450 degrees

line a baking sheet with parchment paper and lightly brust with a small amount of olive oil or cooking spray

drain and rinse the chickpeas and place on paper towels to absorb most of the water

place on baking sheet and roast until they are really puckered and dry about 40 minutes or so

remove and immediately place in a bowl and pour 2 tbsp of olive oil over them, add salt and any other seasonings you wish, eg cumin, garlic, chili powder, a sweet batch could use cinnamon with sugar, whatever floats your boat.

from Lisa at The Cutting edge of Ordinary

Halva ( helva)

We grew up eating this.

Halva

main

1 cup semolina flour (just plain semolina is what it is
125 ML BUTTER
2 tbsp pine nuts


syrup

1 cup sugar, 1 cup water, 1 cup milk


cook the main ingredients on med low heat until golden brown in a large pot, stirring constantly. In another pot mix syrup ingredients u til boiled. Pour the syrup very slowly into the the pot with semolina while stirring with a long wooden spoon. The mixture will be bubbly and will spit so be careful. Stir until the mixture leaves the sides of the pot.( it will become doughy) no more than a couple of minutes.

Remove from heat with the lid on and wait 5 min. when cooled fluff with a fork and serve with sprinl;ed cinnamon.