I couldn't find the exact recipe I used to make my roasted chickpeas, but this one comes very close. I added coarse ground black pepper, used fresh rosemary, and sprinkled parmesan cheese on towards the end of the roasting time. Also, I was too impatient to let them go a whole thirty minutes, so mine (while I thought them perfect) were not exactly crunchy.
Very soon I'm going to try the Smashed Chickpea Salad recipe that someone (who?) posted recently!
Comments
This is a little different than what I was expecting, though. Did you eat it as a meal dish or as a power snack food?