I THINK I answered the first question myself: garbanzos/chickpeas are the same.

Sorry -- I didn't see your post until this morning! You are right -- they are the same. I use the herb "savory" that I get from Penzy's. But, you can use any dried herb, rosemary is excellent. The key is LOTS of fresh ground pepper and kosher salt. They are excellent at room temp, but at my house, they get eaten before they cool down.

Angie

Well, I have already made one can. Bought two more, today, to make.

I went ahead and cooked them at 450, with olive oil and regular salt. Yummy!!

They are addictive, aren't they? Funny, it's usually the guys who are standing around the bowl of piping hot chickpeas, gobbling them up. One of my sons' friends asked me how I got round chicken pieces!

opkikid: I really liked them, but they don't stay crispy and crunchy overnite.

I was hoping to make some ahead of time, but they do not store well.

Very very tasty, though, when they are warm.

My neurosis: After I open a can of chickpeas, I go through them one by one and remove the waxy covering.

Hope I didn't ruin it for you next time you make these.

:-) jessica, who is eyeing this recipe for a party.

Wow! Jessica, and I say this kindly, you are more anal than I!

You're OK, opki. Forgot to mention I go through bags of Penzey's savory too!

I'm not a huge fan of tarragon (probably because the only thing that I could cook in college/law school was chicken tarragon). So, I use savory when tarragon is called for (except in my mango, red pepper salsa -- then, it has to be fresh tarragon).

How long do you bake them? When I made them over the weekend mine were soft - did I not cook them long enough? Thanks in advance!

I baked mine at 400 for 30 minutes, and stirred every 10 minutes.

Second time, I marinated them in garlic olive oil tosses with onion sea salt, overnite in refrig, so they cooked 40 or more minutes until they got crisp, cause they were chilled.

Served them still warm, and crunchy and they were gone in 30 minutes.

They do not keep their crispness overnite. Make they right before you want to serve them.