Currently crunching

[dsrtao]

Roasted chickpeas: rub a pan with oil, layer cooked or canned chickpeas one deep, roast at 350F for about 40 minutes, shaking occasionally, until colored and crunchy. Cool before storing.

The current bowl is flavored with vindaloo spicing and some garlic salt.

Comments

[goldsquare.livejournal.com]

I tend to rinse and dry the chickpeas first - and since you cannot do so perfectly, that is when I sprinkle the spices on there.

I first had those as snacks back in 1988 or so, when a co-worker from Southern India fed me a few. Boy: those were HOT!

[the-nita.livejournal.com]

Rough taste of the roasted chickpea?

[dsrtao]

Without seasoning: crunchy, slightly nutty, and after chewing a little chickpea flavor. No bitterness, no sourness, a little saliva-converting-starch sweetness.

With seasoning: whatever delicious thing you seasoned it with. Known to work well: salt-and-pepper; chili, cumin and garlic; vindaloo; garam masala (needs salt); Montreal steak seasoning.

[the-nita.livejournal.com]

Keen - need new snack things for work - sounds yummy.

[metahacker.livejournal.com]

Tasty. I end up doing this sometimes, primarily with garlic but a few times with hfcougar's 'cajun salt'. Might move on to curry-type spices next.