Hi chickpea lovers, I am the founder of Partner Foods who has been making a commercially available roasted chickpea product for 20 years. So, I know a thing or two about making roasted chickpeas. The most tedious thing about making them at home is the constant demand on your time to turn and agitate the tray so they don’t burn on the contact spot with the tray. They must be roasted slowly and at moderate heat or they will pop. While it takes 2 to 3 minutes to roast a peanut or cashew, it takes almost 30 minutes to roast chickpeas – and that’s not counting the 12 hours soak time prior to roasting. If you don’t soak them sufficiently long, the peas will be very hard and unpalatable. Any seasoning, or no seasoning, will work just fine. A little vegetable oil to hold the seasoning on is helpful. A pinch of cumin and onion powder with a little salt is devine! A fan forced oven will work much better than a gas oven. The best variety (there are over 80 varieties of kabuli chickpeas) are the ‘Macarena’ from WA’s Ord River. They hydrate in 6 hours. A proper soaking is important for the release of the anti-nutrative elements in all seeds – ever wondered why birds hold grain in their craw for many hours before digesting them? Remember also that chickpeas, eaten with any other grain, provide a complete protein and as such are one of the most nutritious and healthy snacks you can have. They also play an important role in sustainable agriculture – so they are good news all round. Happy munching!