https://images.app.goo.gl/sqsNmdDhjc7Uy1T36
I have a recipe where you are suppose to let them soak over night, dry and cover in oil and roast for about forty-five minutes at 420ºF. But I can quickly just rinse them, put them in at that temperature still wet and cook for eight to ten minutes until it gets to a desired crunchiness.
However is it destroying any toxins the chickpeas may have? Does it really need to roast thirty to forty minutes to be safe to consume? Thank you.
Dining and Cooking