I love roasted chick peas and I've tried to perfect the recipe over the last few years. For perfectly crunchy toasted peas, I HIGHLY recommend starting with raw, dried chick peas (a little 1 pound bag nicely fills up a standard size cookie sheet). You can soak them overnight or do a quick soak in 1.5 hours in hot water. The result is SO much nicer - never a single mushy pea. With canned cps I always felt like I had to choose between burnt or mushy. When I start with raw cps, I they're perfect every time. I also do a 15 minute "pre-roast" with no oil or spices (I use a 400 degree oven), THEN I add my olive oil and spices, and then roast until they're perfect!
Was this review helpful?
26 users found this review helpful
I love roasted chick peas and I've tried to perfect the recipe over the last few years. For...