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!!
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
Too spicy for me.
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.
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.
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!