How do you roast chickpeas while keeping them tender?
June 23, 2019 10:49 PM Subscribe
I’ve come to really like Alison Roman’s “Sheet-Pan Chicken With Chickpeas, Cumin and Turmeric”, especially the chickpeas. A key part of the recipe is that the chickpeas don’t get that crunchy, as they soak in the rendering chicken fat. I would love to roast chickpeas the same way without the chicken, but am not sure how to keep them similarly tender? Intuitively, I imagine you use less time and add some liquid to the pan, but if you have more specific advice it would be welcome!