oven roasted chickpeas


The Joy of Cooking has a recipe for oven-roasted chickpeas that seemed like a less-messy, slightly healthier version of the Mark Bittman fried chickpeas that my household loves so much. We tried it tonight, but it fell short: the chickpeas turned out chewy instead of crunchy, and still too grainy in the middle for J-P’s taste. It’s too bad, because I was auditioning them as an addition to my pepitas come squash season. Roasted pumpkin seeds, pecans, and chickpeas with a little cinnamon, sugar, cayenne, and salt? It was a nice dream. Maybe I’ll toss fried chickpeas with the pepitas instead.

Oven-roasted chickpeas, served tonight with fried padron peppers, beef-and-jalapeño sausages, and a green salad.

1 Response to “oven roasted chickpeas”

  1. August 15, 2010 at 10:42

    I tried oven roasting chick peas, without much success; the ones we buy are roasted with a special machine that is not available for home use. Love that meal though!

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