(no subject)

[eleneariel]

Especially for mattiescottage :

I couldn't find the exact recipe I used to make my roasted chickpeas, but this one comes very close. I added coarse ground black pepper, used fresh rosemary, and sprinkled parmesan cheese on towards the end of the roasting time. Also, I was too impatient to let them go a whole thirty minutes, so mine (while I thought them perfect) were not exactly crunchy.

Very soon I'm going to try the Smashed Chickpea Salad recipe that someone (who?) posted recently!

Comments

[elvenjaneite.livejournal.com]

Me! Me! I loved the smashed chickpea salad. In fact, I love just about everything I've had with chickpeas. Nom nom nom.

[eattheolives.livejournal.com]

Ah, it was you! Thank you. :D I'll eat chickpeas ANY way. Although oddly enough, hummus is my least favorite.

[mattiescottage.livejournal.com]

Got it! Thanks.

This is a little different than what I was expecting, though. Did you eat it as a meal dish or as a power snack food?

[eattheolives.livejournal.com]

I ate it as a meal the next day, heated in the microwave just a bit, although I was impatient and took mine out of the oven before they were really all that crunchy. When I make it again I will either follow the directions and then use it more as a snack, or take it out even *sooner* so they're not at the awkward in-between stage of dryness. The flavoring is what I really enjoyed, and I think I'd like that regardless of whether they were dry or just-out-of-the-can soft, if that makes sense.