We went to a party that had roasted chickpeas as an appetizer. Talk about tasty! They were nice and cruncy with just enough garlic to make them interesting. I've tried it several times and ended up with chickpea flavored charcoal and gravel bits. Does anyone know how to roast chickpeas without killing them?I have the recipe -- cut from a newspaper years ago -- at home. If no one else comes up with the recipe for you I will do my level best to remember to bring it to work tomorrow.LCK
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