Saturday, March 17, 2012
I bought some dried chickpeas last weekend and decided to roast them. First the dried chickpeas had to be soaked for 12 hours (after which they expanded about 2.5 times their original size) and then simmered in boiling water for about an hour. After they've been drained, cooled, and dried, I tossed them with olive oil, salt, garlic salt, ground cayenne pepper, and lots of smoked paprika. Then I placed the chickpeas in a jelly roll pan and roasted them at 400°F. I started checking on them after about 30 minutes. For some reason, the chickpeas didn't roast evenly, so I had to start removing the ones that were done, stir the rest and continue roasting until they were done, checking occasionally, of course. Great snack!