Comments on: Roasted Chickpeas

By: Christie's Corner

Christie's Corner — Fri, 03 Apr 2009 20:55:00 +0000

Farah, you can use dried chick pea for this, but you have to cook them first. I would soak the dried chick peas in water overnight. Drain the chick peas and discard the water. Cover the soaked peas in plenty of FRESH water, bring them to a boil and cook until the peas are tender. The time it takes to simmer will depend on how fresh the dried peas were. It usually takes between an hour and an hour and a half.

When the chickpeas are cooked to your liking, drain them, rinse them and follow the recipe.

As for the shelf life? My guess is a week, but they didn't last that long.

Happy cooking!

By: Farah

Farah — Fri, 03 Apr 2009 20:37:00 +0000

hi there, how can i use the dry chickpea instead of can one. wt extra steps i need to follow ..and wt is the shell life of ur dish..thx 4 sharing….bye take care..

By: landguppy

landguppy — Tue, 03 Feb 2009 01:31:00 +0000

Yum! I love these. And my son the picky eater loves them too!

By: Christie's Corner

Christie's Corner — Mon, 02 Feb 2009 04:56:00 +0000

Alisa, if you try them, let me know how they turn out.

Brilynn, I scarfed the whole dish one night without realizing it. I love the way they crunch. Hadn’t thought to use them in lieu of croutons, but that’s a brilliant idea!

By: Brilynn

Brilynn — Mon, 02 Feb 2009 03:56:00 +0000

I really like roasted chic peas, except I’ll eat them all in one sitting… I also like them as garnish though, on a soup or something.

By: Alisa Bowman

Alisa Bowman — Sat, 31 Jan 2009 22:34:00 +0000

It would never have occurred to me to try this dish had you not experimented with it and suggested it. I love chick peas and am always looking for new ways to prepare them. Thanks for this!

By: Christie's Corner

Christie's Corner — Sat, 31 Jan 2009 13:45:00 +0000

Diva, you don't like chickpeas? You were open to the beauty of black beans, but I can't win them all. I'll have to bring caramel corn to the next meeting.

Annie, thanks for the link. I'll have to try this out. I love pistachios and never thought to combine the two.

Jennifer, you make me feel better. I MIGHT give my caramel coated version a second try, but need some time for my ego to recover. Thanks for letting me know about your honey experiment. I love the cinnamon idea and might add some to the spiced version.

By: Jennifer

Jennifer — Fri, 30 Jan 2009 19:07:00 +0000

I’ve made those on my site, the spicey version, and then I thought of a sweet version. Honey Roasted. It didn’t turn out as great as I had hoped. I roasted the chick peas first, then put them in a bowl and drizzled them with honey and a little cinnamon. I spread them out on a cookie sheet to cool. The problem was they tasted good then, but when I stored them in a container, then when I tried to take one out, they were all globbed together, so it didn’t work out that well! I was hoping for a honey roasted peanut type thing. But the spicey ones, I love those!

By: Annie

Annie — Fri, 30 Jan 2009 15:49:00 +0000

Try the Bon Appetit recipe on epicurious for Spicy Toasted Garbanzo Beans and Pistachios. I made it for New Year’s eve for a little nibble with drinks and it was a hit.

http://www.epicurious.com/recipes/food/views/Spicy-Toasted-Garbanzo-Beans-and-Pistachios-107685

By: Divawrites

Divawrites — Fri, 30 Jan 2009 15:47:00 +0000

Charmian, you’re brilliant and you regularly inspire me…but there isn’t enough butter and brown sugar in the world to make me love chick peas…

Now caramel popcorn, on the other hand…oh wait, supposed to be eating healthy, scratch that.