These are pretty good. I probably roasted them (without any oil) for about 50-55 minutes at 400 degrees in an 8X8 glass pan, shaking them every 15 minutes toward the beginning, and every 5 minutes toward the end.
I never used any oil to roast them. I agree with another commenter--using olive oil at such a high temperature isn't good. Olive oil has a low smoke point. When it smokes, it will create free radicals, which, many argue, are harmful to our health. If you want to roast these with oil at any point, I'd suggest safflower oil, which has a smoke point of 400-450. If you want more on this, you can look at the World's Healthiest Foods website.
After they were finished, I let them cool for about 5 minutes. I added some olive oil, then some salt, cumin, garam masala, cayenne pepper, and curry. You have to add the oil first--otherwise, the spices won't stick to them as easily. They are likely to be consumed rather quickly, which is why, I suppose, other recipes refer to these chickpeas as "popcorn"!
22 users found this review helpful
Jul. 6, 2012