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Old 05-17-2015, 08:17 AM
 
Location: The Hall of Justice
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I have all the ingredients in my pantry. I might make these today. Thanks for the idea!
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Old 05-17-2015, 12:25 PM
 
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Quote:
Originally Posted by JustJulia View Post
I have all the ingredients in my pantry. I might make these today. Thanks for the idea!
I just started drooling. I finished my batch a few hours ago. I would make more (I have two more tins of chickpeas) but the carbs are going to kill me -- I can't eat a tin of chickpeas per day. I mean, I *can* but I shouldn't.

Let me know if you liked them as much as I did.
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Old 05-29-2015, 11:42 AM
 
Location: Greater Greenville, SC
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The recipes sounds great! I'm going to try it.

I have bought some excellent crunchy chickpea snacks at TJMaxx, believe it or not.
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Old 05-29-2015, 04:52 PM
 
Location: Heart of Dixie
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<..ehhhhrrrp...> Chickpeas are just boiled peanuts that went over to the "dark side." However, I do love boiled peanuts.

Last edited by Dirt Grinder; 05-29-2015 at 05:40 PM.. Reason: just cuz
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Old 05-29-2015, 06:23 PM
 
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Originally Posted by Dirt Grinder View Post
<..ehhhhrrrp...> Chickpeas are just boiled peanuts that went over to the "dark side." However, I do love boiled peanuts.
I got your private message and I had to laugh for 5 minutes before coming here to see your comment. I'm laughing particularly hard because, when I originally wrote this post, I was debating whether to put "(but not for Dirt Grinder)" at the end of the title.
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Old 05-29-2015, 06:55 PM
 
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LOL, DawnMTL, my roommate discovered these about the same time you did. She was over the moon.

One thing she does though is let them dry for a few hours after she drains them. We think that allows them to retain their crispiness better.

Thinking about other possible spice/herb combos too. An Italian herb blend with a little grated parm might be good. Maybe sweet n spicy paprika. Cumin and chipotle? Garlic powder? I guess you could also just use store bought spice/herb blends, like BBQ rubs too. I have some favorites for sure.

Endless possibilities really.
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Old 05-29-2015, 08:03 PM
 
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
16,649 posts, read 26,630,359 times
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Quote:
Originally Posted by JrzDefector View Post
LOL, DawnMTL, my roommate discovered these about the same time you did. She was over the moon.

One thing she does though is let them dry for a few hours after she drains them. We think that allows them to retain their crispiness better.

Thinking about other possible spice/herb combos too. An Italian herb blend with a little grated parm might be good. Maybe sweet n spicy paprika. Cumin and chipotle? Garlic powder? I guess you could also just use store bought spice/herb blends, like BBQ rubs too. I have some favorites for sure.

Endless possibilities really.
Ooooh!!! I'm going to do that next time -- let them dry. Thank you!!!

I used to roast them with Herbs de Provence and some parm, but these are so much more flavorful.
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Old 05-30-2015, 09:45 PM
 
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It's garbonzo season and fresh plants with he peas in the pods abound locally at farmers and flea markets.
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Old 06-03-2015, 01:08 PM
 
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I cannot possibly thank you enough for this recipe Dawn. I remembered to pick up the garbanzo beans this week, and just made a batch. Addicting! I'm trying to remain mindful of the calories involved, but just can't help having another one...
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Old 06-03-2015, 01:20 PM
 
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
16,649 posts, read 26,630,359 times
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Originally Posted by Mattie View Post
I cannot possibly thank you enough for this recipe Dawn. I remembered to pick up the garbanzo beans this week, and just made a batch. Addicting! I'm trying to remain mindful of the calories involved, but just can't help having another one...
YAY!!! You're so welcome!!!!

I didn't even think of the calories -- I was so fixated on the carbs.

Anyway... ENJOY!!!!
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