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May. 25th, 2010

  • 9:59 PM
Marie (jumping)
eattheolives
Especially for mattiescottage :

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!

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Comments

( 4 comments — Leave a comment )
elvenjaneite
May. 26th, 2010 12:44 am (UTC)
Me! Me! I loved the smashed chickpea salad. In fact, I love just about everything I've had with chickpeas. Nom nom nom.
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eattheolives
May. 26th, 2010 04:25 pm (UTC)
Ah, it was you! Thank you. :D I'll eat chickpeas ANY way. Although oddly enough, hummus is my least favorite.
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mattiescottage
May. 26th, 2010 01:42 am (UTC)
Got it! Thanks.

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?
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eattheolives
May. 26th, 2010 04:29 pm (UTC)
I ate it as a meal the next day, heated in the microwave just a bit, although I was impatient and took mine out of the oven before they were really all that crunchy. When I make it again I will either follow the directions and then use it more as a snack, or take it out even *sooner* so they're not at the awkward in-between stage of dryness. The flavoring is what I really enjoyed, and I think I'd like that regardless of whether they were dry or just-out-of-the-can soft, if that makes sense.
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( 4 comments — Leave a comment )