Why I recommend this — 1 year ago
I’ve been on a mish to start getting through the big stack of canned beans and legumes I’ve accumulated lately (vegetarian emergency stockpile), and was very inspired by the various recipes that kept coming up on foodgawker (awesome site!) for roasted chickpeas after I searched ‘chickpeas.’ This is so foolproof and easy that even I could do it! It came out perfect.
You can try any seasoning and flavor varation you like, just dry the chickpeas thoroughly after rinsing and generally stay around 375-400 F, at least 15 minutes, and make sure you taste one first to make sure the consistency is to your liking. I wanted them crispier, so I did them on 400 for about 30 minutes, and I coated them in a tablespoon of olive oil, with salt, pepper and Lee & Perrins Worcestershire! Sooo good!!