6 Reviews

Dee-lishious!!! I LOVED these! Made recipe exactly as written except for the oven temp. I was roasting broccoli at 450 degrees so I roasted the chicke peas at that temp for 15 minutes and they were perfect!! Will make time and again. Thanks for the awesome keeper, Janet!!

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KPD May 22, 2007

This was a unique way to make chick peas! I added these to my taco salad. My chick peas got very crispy (I kept taste testing as they cooked) but I found I liked them in between, that the more crispy they got, the drier they got, too. This is a personal preference. I also used a lot less of the spices and added a few sprigs of fresh rosemary. Thanks Janet, for the innovative recipe. Roxygirl

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Roxygirl in Colorado February 11, 2007

Too spicy for me.

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groffja September 13, 2006

These were good! I'm sure I'll make them again and perhaps experiment with different spices, like curry. I do think 2TB of oil would have been enough for the amount of chickpeas I had, though. I kept leftovers in the refrigerator...the peas weren't completely dry/crisp when cool, so I thought they would spoil if kept at room temp.

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Fash July 31, 2006

Really enjoyed these. Left them in the oven for about half an hour as they wouldnt crisp up. (I think I had it on too low English ovens dont go upto 400!) They were really good and made a great addition to my bento box with some Edamame.

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PinkCherryBlossom July 02, 2006

These were yummy. were they supposed to be crispy? Mine weren't & were a little dry (like they needed sauce). Simple, tasty & fast. Thanks for sharing!

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Elmotoo June 23, 2006
Spicy Roasted Chickpeas