I used dry chickpeas -- not out of the can, then soaked them overnight then roasted at 450 degrees for about 35 minutes before putting the spices on and baking for about 5 more minutes. Much of these techniques are copied from what earlier reviewers had mentioned. I'll just add that if you bake them too long, they start popping like popcorn and you'll find them on the bottom of you stove. You can put pretty much any kind of spice you want on them, so at that point you're just experimenting and adding the spices you personally like. Very, very good though.
Was this review helpful?
3 users found this review helpful
I used dry chickpeas -- not out of the can, then soaked them overnight then roasted at 450...