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.