Chickpea Crunchies

From: MsKittyKat

On Sep 28, 2008

I have to agree with eclairkat's review - these really didn't work for me and I really wanted them to. The spices were just right, but my chickpeas were also soggy or hard and I was afraid to cook them any longer because the spices were beginning to burn. Sorry.

From: eclairekat

On Feb 25, 2008

This really didn't turn out for me. Either the chickpeas were soggy or too hard. I also thought there was way too much pepper on this. Thanks for the recipe, though.

From: Charishma Ramchandani

On Oct 26, 2002

Well, these are great! I strongly suggest that the various seasonings used in this recipe are made fresh, i.e., use of each freshly ground seasoning imparts a flavour of its own in this fantastic snack. I substituted the cayenne pepper with red chilli powder following Anu's review. Yes, this did make it a bit spicy, but for spice lovers, this is just great! I used 1 can of chickpeas to make this(it was equivalent to 2 cups). After washing and draining the chickpeas, I boiled them in plenty of water for 5-7 minutes. Then, I drained the water and dried the chickpeas on clean kitchen towels. (I like to boil the chickpeas when I'm using them out of a can because I find the chickpeas have a funny taste that I really don't like if I dont boil them). I tossed the dried chickpeas with the seasonings in a flat baking dish and baked the chickpeas at 200C for 30 minutes. These wonderful crispy treats will vanish off the serving bowl within seconds if served with some wine, IMHO Personally, I couldn't resist tasting the chickpeas when I'd tossed them with the seasonings, i.e., before baking them in the oven. I love them like that and for myself, I'll not be baking these, since, I loved the taste more when the chickpeas were just boiled and tossed with the seasonings than what they tasted like after being baked(That's just my taste buds talking)

From: Anu

On Sep 27, 2002

Addictive!!! These were downright fabulous, Dancer! And quite nutritious if you eat it in moderation, which of course, I won't do I didn't have cayenne pepper so I used red chili powder, and I think it made it a tad spicier, but no complaints! I also used freshly ground coriander seeds, which added a lot of flavour. I baked for 35 minutes, which was about right, though a few got burnt... next time 30 minutes should suffice. What a wonderful, unique way to use chickpeas!