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

[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.