Roasted Chick Peas/Garbanzos?
Replies
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bump0
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I just drain, rinse and pat dry a can of beans
toss with olive oil, cumin,cayenne,paprika and garlic powder
then bake on cookie sheet at 400 for 40-50 min... they are crunchy , but they dont stay crunchy for too long..
sometimes i will only make a small serving and cook it in the toaster oven, and then eat em all up!0 -
hi, I posted that recipe (:
drain & rinse the chickpeas, coat in cooking spray, bake @ 350 for 40 minutes (stir every 10 min to keep from burning)
then take em out, toss with garlic & herb seasoning (or whatever seasonin you want)
I stored them in ziplock baggies in the cabinet. I don't refrigerate them. They stayed crunchy & yummy! Let me know if u have any other questions!0 -
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hi, I posted that recipe (:
drain & rinse the chickpeas, coat in cooking spray, bake @ 350 for 40 minutes (stir every 10 min to keep from burning)
then take em out, toss with garlic & herb seasoning (or whatever seasonin you want)
I stored them in ziplock baggies in the cabinet. I don't refrigerate them. They stayed crunchy & yummy! Let me know if u have any other questions!
Thanks! I think I'll try them out tomorrow!0 -
these sound to tasty!!! bump!0
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Bump0
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Bump.0
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Bump0
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This is a really yummy sweet version that i've been making recently: http://www.cupcakeproject.com/2011/07/sweet-and-salty-roasted-chickpeas-cheap.html
I use half of the oil called for, and it works out just great!0 -
bump0
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bump0
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bump0
-
I just drain, rinse and pat dry a can of beans
toss with olive oil, cumin,cayenne,paprika and garlic powder
then bake on cookie sheet at 400 for 40-50 min... they are crunchy , but they dont stay crunchy for too long..
sometimes i will only make a small serving and cook it in the toaster oven, and then eat em all up!
I'm gonna try this recipe &* suggest you do the same! NOT the salt & vinegar recipe posted on here (it was yucky!) Don't store in fridge because they dont stay crisp.
Good luck!0
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