OK so I used this recipe as a base as after reading the other comments I knew that it was too bland for my liking. I replaced the spices stated with Mexican mixed spices (like the ones you buy to put into chilli con carne for example), capsicum and ground chilli flakes & I used roughly the same quantities as in the recipe. Once the chick peas were well rinsed I patted them dry'ish before tossing them in the oil and spice mix. The batch needed cooked for about 35 mins and they are FABULOUS. I had to stop myself from scoffing the whole lot once they'd cooled down. Got them in work with me for afternoon nibbles - can't wait!!
Spiced Chickpea “Nuts”
From EatingWell: September/October 2009
When roasted in a hot oven, chickpeas become super crunchy. They’re a great low-fat substitute for nuts when salty cravings hit.
16 Reviews for Spiced Chickpea “Nuts”
I followed the recipe exactly and felt the spice was understated. My chickpeas did not get crunchy after 30 minutes in the oven. I couldn't leave them in any longer, because they were starting to burn. Doubt, If I will try this again.
What a delightful twist on the little ol' chick pea! love it. I used masala spice, o.oil and a little salt. If you drain the peas in a colander, there is less blotting on towels. This also adjusts the time to what is on the recipe.
You have to soak dry chickpeas for at least 12 hours and wash them before making this. Do not use canned or raw (unsoaked peas)
This recipe is great but you have to rinse the chickpeas really well, and then dry them thoroughly with a paper towel (I had to use 6 paper towels before it was dry. This is REALLY important! And don't worry, the paper towels can be reused so its not a waste). (I make my own garlic olive oil using a garlic confit recipe) I used garlic olive oil and fresh cracked pepper. After tossing in the pepper and olive oil I lightly tossed them with Italian bread crumbs. I had to bake for ~35-40 minutes to get them crunchy. They continue to become more crunchy the longer they sit.