Rebecca Stickley

I soaked a full pound of chickpeas for 24 hours and then got them reasonably dry. Following the advice of other reviewers, I placed the chickpeas in a gallon ziplock bag and added 1/4 cup of olive oil. I spread the chickpeas in a single layer on parchment paper lined cookie sheets with sides. Then I liberally applied Sriracha seasoning (Weber’s Sriracha Rub), in place of the spices. I didn’t try to stir the chickpeas nor coat them evenly. As the recipe directed I pulled the pan from the oven at 20 minute intervals. I used a pancake turner to flip the chickpeas and sampled a few chickpeas for texture and to see what adjustments I need to make. I broadcast sea salt over them and returned them to the oven. I’m pleased with how this recipe turned out. They are crispy on the outside, soft inside and flavorful. I’m making it for a hostess gift.

This is a very forgiving recipe. I didn’t realize I hadn’t read the directions until I scrolled to the “I made it” button and noticed I was supposed to have melted the butter. Oops.

Following suggestions by other reviewers I substituted stock for half of the water during cooking. I was cooking the soup for a crowd so I doubled it. One batch went into the Crockpot and the other into a big soup pot on the stove. Both recipes turned out very well. I didn’t have a ham bone so I substituted chopped ham. This worked well.