Perfect for a healthy and tasty snack, these roast chickpeas can be quickly and easily prepared; if you prefer you can swap the cayenne out for a preferred spice.
Altered ingredient amounts. These are my favourite snack! However I also found they went soft after some time and so I asked an Indian friend of mine who was the first to introduce these to me, she said they are absolutely the best when dry roasted - and seasoned after cooking. So I tried them without the oil, and seasoned them when they were cooked and they were the best Ive had them. Apparently the oil keeps them moist longer and the salt holds the moisture inside them pea. This works great for any legume, peas, beans of any description - my nieces and nephews eat them by the bucket load and they HATE peas and beans any other way. A great snack for body builders or just anyone watching their weight - especially when dry roasted as it cuts out ALL the oil! - 29 Sep 2008
I used this recipe as a snack option, but i made it ahead of time, and stored in an airtight container, overnight, and had it the next day.I was so disappointed when i tried them, as the next day they were all soft and rubbery and had very little flavour.can anyone suggest why this may have happened and if there is a way of keeping them crispy and crunchy overnight? - 29 Sep 2008
Something else. What a great idea for a crunchy snack! These came out really great. I know some others have had problems getting them crunchy but mine really came out perfectly. If they're soft in the middle, you need to roast them about another 10 minutes (based on mine). I started with 20' on 180 degrees C and then went another 15' or so on 230c to get them nice and crunchy - they roast up and get small and nutty. They didn't burn at all. I used about 1TB oil and about a TB of curry powder and a few dashes of cayenne. - 29 Sep 2008