I had such high hopes for this recipe. It was very bland. I was expecting them to be crunchy like a nut they just shriveled up and were slightly mushy in the center. I would not waste my time making these again.
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.
17 Reviews for Spiced Chickpea “Nuts”
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!!
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.