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Martha Stewart Member

Rating: Unrated

11/30/2012

                I tried this recipe and it is terrible!  I think there is a temperature error in the recipe.  I had to pull the chickpeas out after 25 minutes because they were roasting too quickly.  After I added the honey & olive oil, I had to pull them out after 15 minutes--as they were beginning to burn.  I had to dump the entire pan.  Unless the editor changes the oven temperature in the recipe, I won't be making these again.

Martha Stewart Member

Rating: Unrated

11/30/2012

                I tried making this recipe this evening.  It was terrible!  Maybe the temperature should be lower, but I had to pull the pan out of the oven after 25 minutes--chickpeas were starting roast too much.  Then after putting on the honey & olive oil, I had to pull them out of the oven after 15 minutes.  They were completely burned.  I first though the 400 degrees was a typo in the magazine, and so I double checked here on the website.  Unless I see an editorial change, I won't try these again.

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Caramelized Sesame Chickpeas

Recipe Summary

Yield: Makes 2 1/2 cups

Ingredients

Ingredient Checklist

2 15-oz cans chickpeas, drained and rinsed

1/4 cup honey

4 teaspoon extra-virgin olive oil

Coarse salt and freshly ground black pepper

1/4 cup sesame seeds

      Cook's Notes

Chickpeas can be stored in an airtight container up to one week.

Gallery

Caramelized Sesame Chickpeas

Recipe Summary

Yield: Makes 2 1/2 cups

Caramelized Sesame Chickpeas

Caramelized Sesame Chickpeas

Caramelized Sesame Chickpeas

Recipe Summary

Yield: Makes 2 1/2 cups

Recipe Summary

Yield: Makes 2 1/2 cups

Yield: Makes 2 1/2 cups

Makes 2 1/2 cups

Ingredients

Ingredients

  • 2 15-oz cans chickpeas, drained and rinsed
  • 1/4 cup honey
  • 4 teaspoon extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 1/4 cup sesame seeds

Directions

Heat oven to 400 degrees. Spread chickpeas on a parchment-lined baking sheet and roast until dry, about 45 minutes.

In a medium bowl, whisk honey, oil, and 1 tsp salt. Season with pepper. Add chickpeas and toss until coated. Return chickpeas to baking sheet and sprinkle with sesame seeds. Roast, stirring occasionally, until caramelized, 20 to 25 minutes. Let cool completely.

      Cook's Notes

Chickpeas can be stored in an airtight container up to one week.

Cook’s Notes

Chickpeas can be stored in an airtight container up to one week.

Reviews (2)

Add Rating & Review

2 Ratings

5 star values:

                                  1

4 star values:

                                  0

3 star values:

                                  0

2 star values:

                                  1

1 star values:

                                  0

Martha Stewart Member

Rating: Unrated

11/30/2012

                I tried this recipe and it is terrible!  I think there is a temperature error in the recipe.  I had to pull the chickpeas out after 25 minutes because they were roasting too quickly.  After I added the honey & olive oil, I had to pull them out after 15 minutes--as they were beginning to burn.  I had to dump the entire pan.  Unless the editor changes the oven temperature in the recipe, I won't be making these again.

Martha Stewart Member

Rating: Unrated

11/30/2012

                I tried making this recipe this evening.  It was terrible!  Maybe the temperature should be lower, but I had to pull the pan out of the oven after 25 minutes--chickpeas were starting roast too much.  Then after putting on the honey & olive oil, I had to pull them out of the oven after 15 minutes.  They were completely burned.  I first though the 400 degrees was a typo in the magazine, and so I double checked here on the website.  Unless I see an editorial change, I won't try these again.

Reviews (2)

Add Rating & Review

2 Ratings

5 star values:

                                  1

4 star values:

                                  0

3 star values:

                                  0

2 star values:

                                  1

1 star values:

                                  0

Add Rating & Review

2 Ratings

5 star values:

                                  1

4 star values:

                                  0

3 star values:

                                  0

2 star values:

                                  1

1 star values:

                                  0

2 Ratings

5 star values:

                                  1

4 star values:

                                  0

3 star values:

                                  0

2 star values:

                                  1

1 star values:

                                  0

2 Ratings

5 star values:

                                  1

4 star values:

                                  0

3 star values:

                                  0

2 star values:

                                  1

1 star values:

                                  0
  • 5 star values:
  • 1
  • 4 star values:
  • 0
  • 3 star values:
  • 0
  • 2 star values:
  • 1
  • 1 star values:
  • 0

Martha Stewart Member

Rating: Unrated

11/30/2012

                I tried this recipe and it is terrible!  I think there is a temperature error in the recipe.  I had to pull the chickpeas out after 25 minutes because they were roasting too quickly.  After I added the honey & olive oil, I had to pull them out after 15 minutes--as they were beginning to burn.  I had to dump the entire pan.  Unless the editor changes the oven temperature in the recipe, I won't be making these again.

Martha Stewart Member

Rating: Unrated

11/30/2012

                I tried making this recipe this evening.  It was terrible!  Maybe the temperature should be lower, but I had to pull the pan out of the oven after 25 minutes--chickpeas were starting roast too much.  Then after putting on the honey & olive oil, I had to pull them out of the oven after 15 minutes.  They were completely burned.  I first though the 400 degrees was a typo in the magazine, and so I double checked here on the website.  Unless I see an editorial change, I won't try these again.

Martha Stewart Member

Rating: Unrated

11/30/2012

                I tried this recipe and it is terrible!  I think there is a temperature error in the recipe.  I had to pull the chickpeas out after 25 minutes because they were roasting too quickly.  After I added the honey & olive oil, I had to pull them out after 15 minutes--as they were beginning to burn.  I had to dump the entire pan.  Unless the editor changes the oven temperature in the recipe, I won't be making these again.

Rating: Unrated

                I tried making this recipe this evening.  It was terrible!  Maybe the temperature should be lower, but I had to pull the pan out of the oven after 25 minutes--chickpeas were starting roast too much.  Then after putting on the honey & olive oil, I had to pull them out of the oven after 15 minutes.  They were completely burned.  I first though the 400 degrees was a typo in the magazine, and so I double checked here on the website.  Unless I see an editorial change, I won't try these again.

All Reviews for Caramelized Sesame Chickpeas

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Caramelized Sesame Chickpeas

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest