Comments on: Roasted Chickpeas

By: Sharon

Sharon — Wed, 27 Jan 2010 15:14:03 +0000

Gina – I never even thought of favas – thanks for the suggestion – I’ll have to try them this weekend – I’ll let you know how the turn out!

By: Gina

Gina — Wed, 27 Jan 2010 00:02:44 +0000

I’ve never tried them using anything other than chick peas, but what about Fava Beans? My mom makes roasted Fava Beans with just salt so I think this would work well.

By: Sharon

Sharon — Tue, 26 Jan 2010 13:27:06 +0000

I love these! They are a camping trip staple! Question – any other beans I can do this way? I have tried some – black eyed peas and pintos – simply beacause I had them in the cupboard, but they seemed to burn more easily (obviously, smaller size) and/or they didn’t crisp all the way through. With these alternates, there seems to be about a two second window from great to garbage. Any suggestions?

By: bex

bex — Fri, 13 Mar 2009 02:04:31 +0000

Tim, it also helps if you rub the hull off the outside before you bake them. It takes a little longer, but it is definitely worth it.

By: Garry Pifer

Garry Pifer — Mon, 19 Jan 2009 00:46:04 +0000

I'm Anna's dad, the one who uses garbanzo beans, chickpeas, as a coffee substitute. Check my blog gdpifer1@blogspot.com

By: Tim Mead

Tim Mead — Mon, 15 Dec 2008 16:12:50 +0000

Will try it again this week. I have high hopes for this.

tim

By: gina

gina — Mon, 15 Dec 2008 14:28:17 +0000

Hi Tim,
It sounds like they needed more time.
Since all ovens vary, I would try increasing the temperature to 400-425 degrees. Or, perhaps leaving them in a little longer. I usually test one to make sure they are crunchy before I turn my oven off.
Hope that helps.
Gina

By: Tim Mead

Tim Mead — Sun, 14 Dec 2008 16:37:31 +0000

Standard 12 oz can of Bushes best Garbanzo bean chickpeas. The chickpeas themselves were pretty small, maybe the size of a corn nut, or a little smaller.

I hope its something I did wrong. The flavor was good, it was just an expectation of texture that wasnt there….

Thanks,
tim

By: Jill

Jill — Sun, 14 Dec 2008 15:05:11 +0000

Tim, which can of chickpeas did you buy?
I haven’t made these, yet.

I’m wondering about the size of the chickpea, the length of oven time, and maybe increasing the oven temperature for larger peas…

I’ll shoot Gina an email and ask her for some troubleshooting tips here.

By: Tim Mead

Tim Mead — Sun, 14 Dec 2008 03:08:59 +0000

What did I do wong?

I was looking forward to crispy, crunchy, nut like texture and I got mushy bean texture inside.

A little more guidance…. How long do I let them ‘dry’ after taking them out of the can and rinsing them off? I drained, rinsed,and patted them dry and let them sit for about an hour. Then put in the oven for about 40 minutes.

The outside was a little crispy the inside was a bean. A boiled bean. Mushy. Yuch.

Tell me. What did I do wrong?

tim