Reviewed: Sep. 17, 2009

I absolutely loved this recipe and ate it everyday for lunch both hot and cold. The amount of spice is great and the pistachios are such a good addition!

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Reviewer:

BeckyR

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Reviewed: Apr. 29, 2008

I had to make a few changes to this recipe based on what I had in my kitchen. I used olive oil, red pepper flakes and dried thyme as substitutes. I also added 1 tsp garlic powder. This tastes best after it has cooled.

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Reviewer:

Danielle

Cooking Level: Intermediate

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Reviewed: May 27, 2007

So different and delicious! I halved the cayenne and cumin to make it a little less spicy, but it still had heat.

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Reviewer:

Barbara

Cooking Level: Beginning

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Reviewed: Feb. 15, 2007

I did not enjoy this recipe at all. The cooking time did not seem correct and the beans never got 'crispy'. The flavors of the seasonings were kind of lost. Nothing remarkable about this dish. Next time I have this many garbanzo beans I'll just make hummus.

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Reviewer:

MissCrissey

Living In: Easton, Maryland, USA

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Reviewed: Aug. 25, 2006

I made this without the pistachio nuts as a salad topper. The flavor was excellent without being too overpowering. I liked them salty. They'd make a great snack too. Thanks! There should be more recipes with garbanzo beans/ chick peas.

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Sugar Luver

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Tampa, Florida, USA

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Reviewed: May 30, 2006

This was very good. It was simple and easy to make. It was on the salty side so I recommend reducing the salt used.

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Reviewer:

gloobella

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2004

This was outstanding. I reduced the amount of pistachio nuts(unsalted)to half a cup and put them in the food processor for a rough chop and flavor to go through the dish. I also reduced the salt to 1/2 teaspoon. I had the leftovers the next day, they were great when cold too. Thanks Tensmom.

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