"I would have to disagree with most of the things said about this recipe thus far. first off, the cooking time. 60 minutes is indeed perfect for me, the chickpeas came out perfectly browned after an hour. second, they were not bland. they actually taste very good. also the dijon does bring flavor but its most likely used as an emulsifier to bring the vinegar and olive oil together.

However, i do have 1 major complaint. the chickpeas do, for the most part, come out very hard and dense and almost inedible. some are crunchy and good like corn nuts but most are way too dense, this is why i am giving this recipe 1 star. perhaps if a different soaking method is used like the crock pot, pressure cooker or even just soaking them in water longer might do the trick; but as the recipe is stated they are pretty bad texture-wise."