Simple Roasted Chickpea Haiku: "First time I made these, a 1-star burnt, yucky mess. This time, got it right!" I was on a mission to recreate the most sublime salad that I'd ever tasted, made up of blackened salmon, roasted chickpeas, golden raisins, and balsamic vinaigrette. Made this chickpea recipe, exactly as written, and ended up w/ black pebbles and a lingering burnt aroma. Did a little reading up on roasting chickpeas, and I kept the recipe exactly the same, except I "dry roasted" the chickpeas (no oil, no seasoning) at 425 for 20 min. shaking the pan several times in between. Pulled them out and tossed them w/ the oil (only 2 tsp.) and the same ratio of spices, and returned them to the oven for another 15 min. to perfect little crunchy balls of awesome. I haven't tried them since they've come to room temp, but I'm hoping that they'll still be a good, nicely-seasoned snack that retains some of its crunch. Oh, and I had to give this 3 stars b/c in all fairness, it was awful when I followed the recipe as written, but significantly better w/ my baking adjustments.
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Simple Roasted Chickpea Haiku: "First time I made these, a 1-star burnt, yucky mess. This...