Yeah, since I had to triangulate a few different recipes to figure out something that worked for me, I don't expect my precise recipe to work as-is for other people. I wrote this partly to inspire people to try it and act as another triangulation point, and partly as note-to-self.
At 40 minutes, some of the chickpeas were burnt. At 35 minutes, some of them weren't crunchy all the way through. At 38 minutes, a couple of them are burnt, some of them are *almost* burnt, and approximately all of them are crunchy: I deemed this the best tradeoff.
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I'm finding that one of the nice things about crispy chickpeas--especially if you make two cans--is that reheating them is less effort than making popcorn. I've started trying to time my chickpea-making so that I'll have leftovers available on work nights, when I'm often too tired to make popcorn.
(Why not make popcorn in advance, you ask? Because my popcorn pot is prone to creating damp spots in the popcorn. I've learned some tricks to reduce the risk (at the cost of making it more likely for the occasional kernel to fly out onto the stove or floor), and often have only two or one or even zero damp spots in my batches these days, but I still don't trust popcorn made with this pot to keep for very long.)
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At 40 minutes, some of the chickpeas were burnt. At 35 minutes, some of them weren't crunchy all the way through. At 38 minutes, a couple of them are burnt, some of them are *almost* burnt, and approximately all of them are crunchy: I deemed this the best tradeoff.
---
I'm finding that one of the nice things about crispy chickpeas--especially if you make two cans--is that reheating them is less effort than making popcorn. I've started trying to time my chickpea-making so that I'll have leftovers available on work nights, when I'm often too tired to make popcorn.
(Why not make popcorn in advance, you ask? Because my popcorn pot is prone to creating damp spots in the popcorn. I've learned some tricks to reduce the risk (at the cost of making it more likely for the occasional kernel to fly out onto the stove or floor), and often have only two or one or even zero damp spots in my batches these days, but I still don't trust popcorn made with this pot to keep for very long.)