Chickpea Gingersnap Cookies
Preheat oven to 350°F. In a bowl, cream together brown sugar and butter. Add eggs and molasses.
In a separate bowl, combine cinnamon, cloves, ginger, baking soda, flour, and ground chickpeas and peas. Add to butter mixture and mix thoroughly.
In a shallow dish, add granulated sugar. Roll dough into small balls, then roll each ball in granulated sugar and place 2 inches apart on ungreased baking sheet, about 12 cookies per sheet. Bake for 9 minutes. Cool and serve.