I've enjoyed Roasted Chickpeas since Megan shared her recipe for them over a year and a half ago! And I follow it, except for one little change: when I add my seasoning. I found that adding the seasoning AFTER the chickpeas have roasted help retain the flavor of the seasoning and prevents the seasoning from burning.
|my copy, straight out of my recipe book (ie a 3 ring binder with page protectors for the recipes)|
When I'm only using one can of chickpeas, the time on this is right on. But when I use a 1lb bag of dry beans, I have to add more time. I usually do 27 minutes at 350 and 17 minutes at 400. And because the kids and I are all big fans of this snack, I usually end up either using more than one can or a whole bag of dried beans (which is a more time consuming process but SO SO SO much cheaper).
|the result. a nice golden brown.|
My favorite way to season them is salt, cumin and chili powder (sometimes garlic powder). I just use all the seasonings I would use to make hummus. It's fabulous and healthy.