Roasted Chickpeas

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I made them for myself and family and used spicy brown mustard due to not having any Dijon on hand. Turned out very well. Everyone loved them so I will be making them again for sure.

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This was a great recipe! I have experimented with this recipe using various spice combinations. Some favorite flavors are curry, cajun, and zaatar seasoned garbanzos. I just exercise common sense and keep a close eye on them as they cook. Cooking times vary, so it helps to taste and check on this delicious snack as it bakes. If it burns, it is not a fault of the recipe, it is the fault of the person doing the cooking.

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Another opinion...

Found these very popular at cocktail parties. Feedback was terrific! Roasted nuts and NOW...roasted chickpeas!!!

Thanks Alton.

Annie, Fremont, CA

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When I read the mediocre reviews here, I googled more recipes. There are many out there and they ALL call for the chickpeas to be cooked or canned. That was enough for me. I cooked the beans to al dente. The other recipes made it clear that they can be seasoned just about any way. I soaked the warm, just cooked beans in a mixture of soy sauce and sriracha to cover for 30 minutes, then drained and dried and tossed them with a little bit of sesame oil. 45 minutes at 400, tossing every 10 minutes yielded perfectly crispy results. Straight from the oven I tossed the beans with a mixture of kosher salt, granulated garlic, powdered ginger, white pepper and cayenne. Spicy, crunchy, salty and delicious. Thanks for the idea, Alton, I’m a huge fan.

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I have made these several times now w/ some variations - I forgot the oil after the first time and it doesn't seem to make much of a difference. I've used some soy sauce, horseradish, curry. I've always used white vinegar. My advice 1 experiment with the amount of time and temp. I do 390 deg. in my oven for about 50 mins. The ones on the outside of the pan really cook a lot faster than the ones in the center -you can take out the dark ones and put the rest back. And you need to stir a lot. 2 Add something to the soaking water. A reviewer below suggested garlic powder - I had lots of extra garlic cloves in my freezer and adding them to the chickpea water was a good use. 3 Let chickpeas soak in the vinegar/mustard for several hours. I have done this for various amounts of time, and I think half a day is best. If you do it too long, the chickpeas start jumping all around like popcorn in the oven. Alton, can you explain?!

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These are really really good! I did back down the time in the oven to 40 minutes as a lot of people have said, since they were done at that point without being over-hard. And I soaked the chickpeas for a long time, probably around 20 hours, so that they were soft enough to split easily between two fingers. They're crunchy like nuts, and they have a really nice taste from the brown crispy bits. Definitely don't forget to toss them in the vinegar and salt when they come out of the oven; it adds a lot more flavor.

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We love this healthy snack. We've made it several times and learned a few things.

I soak the peas longer than overnight and add garlic powder to the soaking water. Check to see that they are completely soft, no white spot in the center. If they're taking too long, I boil them for just a few minutes, then test to make sure there's no white spot in the center. It's the white centers that get the undesirable rock hard when cooked. Drain and marinate them for atleast an hour in the mustard/oil/vinegar so they pick up some flavor. There's only two of us, so I make 1/2 lb, but still use the same amount of mustard. I like salty snacks so in the last 15 mins, I sprinkle on some Kosher salt. We've also tried different spices mixtures; a herb one and our new favorite, one made with that green Japanese horseradish mustard! Spicy.

Don't go by the clock. Check and stir every 10 minutes. I lower the temp 25 degrees every 15 minutes, ending up at 325F.

Alton, I love your show.

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They were done after about 45 minutes. I stirred them around more often because the ones on the edge were browning quickly. I soaked them about 18 hrs.

I'll probably try to make them again, but I think I'll change the ingredients because I also found these to be very bland. I hardly even taste the salt. Maybe marinating them in the vinaigrette for an hour or so would help. I think garlic and a bit of heat would help.

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I would have to disagree with most of the things said about this recipe thus far. first off, the cooking time. 60 minutes is indeed perfect for me, the chickpeas came out perfectly browned after an hour. second, they were not bland. they actually taste very good. also the dijon does bring flavor but its most likely used as an emulsifier to bring the vinegar and olive oil together.

However, i do have 1 major complaint. the chickpeas do, for the most part, come out very hard and dense and almost inedible. some are crunchy and good like corn nuts but most are way too dense, this is why i am giving this recipe 1 star. perhaps if a different soaking method is used like the crock pot, pressure cooker or even just soaking them in water longer might do the trick; but as the recipe is stated they are pretty bad texture-wise.

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VERY Disappointing. Huge fan of chickpeas and an even better fan of AB but this recipe is dreadful. After 40 minutes at 400 degrees, half the chickpeas were a darker shade of carbon and the other half had an awful texture and were completely bland. Very disappointing as I am looking to introduce more legumes into my life and I thought this would be the perfect vehicle. Since it looks like I'm not the only on with a negative experience, I'm hoping Mr. Brown tweaks this recipe for loyal fans.