I have actually never made this recipe as written, but I whole-heartedly agree with the suggestion to dry-roast the chickpeas and THEN toss with olive oil and seasoning. I usually cook them for about 30 minutes at 400 F, tossing once halfway through, but sometimes I'll leave them in the oven for longer, usually in 5 minute increments. That said, these are THE MOST ADDICTIVE SNACK. I use a spice blend of salt, garlic powder, cumin, paprika, and cayenne--about 2 tsp. total is a generous amount of seasoning for one can of chickpeas (which, by the way, usually some in 15 oz. cans). Absolutely worth trying, even if you aren't a fan of chickpeas in their slimier state.
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I have actually never made this recipe as written, but I whole-heartedly agree with the...