Roasted Chickpeas: Part Deux

Last week I made a batch of salt and vinegar chickpeas. They were good, but something was a bit off about them. I’m not sure if it was the texture or the flavor but I was not completely impressed.

Doug then suggested that I make buffalo style roasted chickpeas. What a perfect idea. I melted a pat of butter in a saucepan with about 2 tablespoons of hot sauce. Add chickpeas and cook while oven heats to 400. Once oven has come to temp, roast chickpeas for 30-40 minutes or until crunchy, roasty, and toasty. Make sure to stir every 5 minutes so there are no burnt beans.

These bad boys didn’t last two hours.

Especially with an alien cat running around.

This entry was posted in Fun Stuff, Recipes and tagged . Bookmark the permalink.

2 Responses to Roasted Chickpeas: Part Deux

  1. Christina says:

    I bet these were so delicious! Such a great quick and easy appetizer! 🙂

  2. Meg Marcoux says:

    These were delicious! I can’t wait to make some more!

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