Bean
Toasty Roasted Chickpeas, Cajun Style
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32 Reviews
eveross
September 5, 2020
Just tried this - burnt to a crisp at 425...at 7000 feet where things usually are underdone. I followed the recipe exactly. The unburnt ones weren't crisp and the burnt ones inedible. I used Rancho Gordo dried garbanzos cooked as I normally do - maybe its better with canned???? Try this out before planning to serve it to anyone!
Holly S.
May 16, 2020
Made this yesterday and they turned out great. Crispy and flavorful. The recipe did not call for salt but there is Parmesan which adds a salt element. I would add 1/2 teaspoon of salt in making them. I used homemade chick peas and let them sit in fridge to not be too wet. The timings of the bake are also spot on.
Allison C.
August 6, 2018
DON’T EVEN TRY IT! The chickpeas never get crispy. They are soggy, at best. A real disappointment!
stephanieRD
June 18, 2016
How long do these keep for? I was thinking of making these for wedding favors/snacks and wondering if I can make them ahead of time.
anotherfoodieblogger
June 20, 2016
Oops sorry, I just saw this. We usually eat them all the same day but I am sure if sealed tightly they would keep for several days. I hope that helps!
cookinalong
June 1, 2015
These are absolutely yummy & addictive. One caution to others who may also have a temperamental gas oven: check on these often. Half of my first batch burned. I don't know if there's a hot spot in my oven or what, but I solved the problem with the second and later batches by lowering the temp to 400, and checking them at about 10-12 minutes. I gave them a shake at that point and rotated the pan to compensate for any uneven heating. I also checked on them again during the second half of the cooking time, again rotating the pan. I also usually give them another 2 or 3 minutes. It sounds like a lot of extra trouble, but really isn't & it's worth it to avoid the scorched chickpea heartache.
Regine
April 16, 2014
Carol, i had no problems at all. But based on your use of verb "cook," i am wondering if u used dry instead of canned chickpeas. Very tasty. Great snack for school and work too.
anotherfoodieblogger
April 16, 2014
Regine, I think you may be right! I didn't think of that since my recipe says "can." Thank you for your comment!
Carol W.
April 16, 2014
did anyone have a tough time getting these little jessies cooked completely?
anotherfoodieblogger
April 16, 2014
Hi Carol, I had no issue with getting them to cook completely, at least with the brand available in my area. Perhaps lower the oven (so they don't burn) and cook longer?
Regine
April 11, 2014
Hmmm. I don't think the link to test recipe works.
anotherfoodieblogger
April 11, 2014
Regine, Food52 states they are aware of the issue and are working to get it fixed by the end of the day. :)
anotherfoodieblogger
April 11, 2014
You are welcome! I hope you are able to test this. Thank you Regine.
anotherfoodieblogger
June 24, 2013
Hi Folks! I am so excited to have made it to the testing phase. So sorry for the delay in responding, as I have been at a family reunion in a remote part of Texas and pretty much had no internet service the entire time down there. Yes, by "regular paprika" I meant off the shelf paprika, not smoked or sweet or any of that, as Kitchen Butterfly so kindly responded for me.
inpatskitchen
June 21, 2013
These look so yummy! But can you tell me exactly what "regular" paprika is?
Kitchen B.
June 21, 2013
I'm guessing here but it could mean just plain ole paprika - not smoked, not dulce (Sweet) or piquante (hot).
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