Crunchy Roasted Chickpeas, 3 Ways / Classic Roasted Chickpeas K1 Case

L1

Level 1: 17 lines

1Crunchy Roasted Chickpeas, 3 Ways
2Each serves 3 | GF, SF, NF
3Few foods are as versatile as roasted chickpeas. Wholesome afternoon snack? Check. Workout fuel that won't get confiscated by the TSA? Check. Shelf-stable travel snack that won't get confiscated by the TSA? Check. Crunchy topper for all kinds of foods? Check.
4TIPS FOR CRUNCHY CHICKPEAS
5× Dry the chickpeas. You can either (1) drain and rinse them, shake in a colander, spread out on a dish towel, and very gently rub; or (2) add them in batches to a salad spinner and gently spin, as I learned from the cookbook Cool Beans by Joe Yonan. If any skins loosen during this process, discard them so they don't burn.
6× Keep it hot and simple. Roast chickpeas naked (with just oil, salt, and pepper), then toss with any bloomed spices afterward. Adding spices during roasting makes the chickpeas less crunchy.
7× Double up! These are addictive and versatile. To double the recipes here, use two pans—one in the top third of the oven and one on the bottom rack—and switch them at the halfway mark.
8× Let them breathe. While roasted chickpeas are crunchiest on the day you make them, they will stay good for 4 to 5 days. Store in a container with the lid slightly ajar at room temperature.
9× Revive them. Transfer roasted chickpeas to a sheet pan and toss with about ¼ teaspoon oil; bake at 300°F (150°C) until hot and crisp, 7 to 8 minutes.
10Classic Roasted Chickpeas
11Simple but so good! These pair well with almost every savory food.
12Big-Flavor Meals: Use as a crunchy protein in a salad or grain bowl on Monday, scatter them over roasted root or cruciferous vegetables (especially alongside a creamy dip) on Tuesday, then use as crunchy soup toppers on Wednesday.
131 (15-ounce/425 g) can chickpeas, drained, rinsed, and dried well (see Tips)
142 teaspoons extra-virgin olive oil
15¾ teaspoon kosher salt
16Freshly ground black pepper
17Arrange a rack in the top third of the oven. Preheat the oven to 425°F (220°C). Transfer the chickpeas to a rimmed sheet pan and toss with the oil, salt, and several cracks of pepper. Spread out in an even layer. Bake for 20 minutes, then shake the pan. Return to the oven and bake until crispy, golden all over, and browned in spots, another 5 to 10 minutes (well-worn pans will take less time).

L2 corrected

Level 2, Oct 27 answer key (no settlement needed), the newest

Title

Title	Serves	Total time
Classic Roasted Chickpeas	3 to 3	(blank)

Cook Time

Prep	Cook	Total
(blank)	(blank)	(blank)

Ingredients

#	Ingredient	Heading
1	1 (15-ounce/425 g) can chickpeas, drained, rinsed, and dried well (see Tips)
2	2 teaspoons extra-virgin olive oil
3	¾ teaspoon kosher salt
4	Freshly ground black pepper

Ingredient Components

#	Quantity	Unit	Ingredient	Prep	Sub rows (added at)
1	15	weight ounces	chickpeas (see Tips)	drained, rinsed, and dried well	step 3: 15 weight ounces
2	2	teaspoons	extra-virgin olive oil		step 4: 2 teaspoons
3	¾	teaspoon	kosher salt		step 4: ¾ teaspoon
4	unspecifiable		black pepper	freshly ground	step 4: several cracks

Cooking Sentences

#	Section	Sentence
1	1	Arrange a rack in the top third of the oven.
2	1	Preheat the oven to 425°F (220°C).
3	1	Transfer the chickpeas to a rimmed sheet pan and toss with the oil, salt, and several cracks of pepper.
4	1	Spread out in an even layer.
5	1	Bake for 20 minutes, then shake the pan.
6	1	Return to the oven and bake until crispy, golden all over, and browned in spots, another 5 to 10 minutes (well-worn pans will take less time).

Cooking Steps

#	Step
1	Arrange a rack in the top third of the oven.
2	Preheat the oven to 425°F (220°C).
3	Transfer the chickpeas to a rimmed sheet pan
4	Add the oil, salt, and several cracks of pepper to the chickpea sheet pan
5	Toss the chickpeas with the oil, salt, and pepper.
6	Spread the chickpeas out in an even layer.
7	Bake the chickpeas for 20 minutes
8	Shake the chickpea sheet pan.
9	Return the chickpea sheet pan to the oven
10	Bake until crispy, golden all over, and browned in spots, another 5 to 10 minutes (well-worn pans will take less time).

Extras

Name	Text
untitled	Crunchy Roasted Chickpeas, 3 Ways
untitled	GF, SF, NF
untitled	Few foods are as versatile as roasted chickpeas. Wholesome afternoon snack? Check. Workout fuel that won't get confiscated by the TSA? Check. Shelf-stable travel snack that won't get confiscated by the TSA? Check. Crunchy topper for all kinds of foods? Check.
TIPS FOR CRUNCHY CHICKPEAS	× Dry the chickpeas. You can either (1) drain and rinse them, shake in a colander, spread out on a dish towel, and very gently rub; or (2) add them in batches to a salad spinner and gently spin, as I learned from the cookbook Cool Beans by Joe Yonan. If any skins loosen during this process, discard them so they don't burn.
TIPS FOR CRUNCHY CHICKPEAS	× Keep it hot and simple. Roast chickpeas naked (with just oil, salt, and pepper), then toss with any bloomed spices afterward. Adding spices during roasting makes the chickpeas less crunchy.
TIPS FOR CRUNCHY CHICKPEAS	× Double up! These are addictive and versatile. To double the recipes here, use two pans—one in the top third of the oven and one on the bottom rack—and switch them at the halfway mark.
TIPS FOR CRUNCHY CHICKPEAS	× Let them breathe. While roasted chickpeas are crunchiest on the day you make them, they will stay good for 4 to 5 days. Store in a container with the lid slightly ajar at room temperature.
TIPS FOR CRUNCHY CHICKPEAS	× Revive them. Transfer roasted chickpeas to a sheet pan and toss with about ¼ teaspoon oil; bake at 300°F (150°C) until hot and crisp, 7 to 8 minutes.
untitled	Simple but so good! These pair well with almost every savory food.
Big-Flavor Meals	Use as a crunchy protein in a salad or grain bowl on Monday, scatter them over roasted root or cruciferous vegetables (especially alongside a creamy dip) on Tuesday, then use as crunchy soup toppers on Wednesday.

Metric

#	Ingredient	Quantity	Unit	Sub rows
1	chickpeas (see Tips)	425	g	step 3: 425 g
2	extra-virgin olive oil	9.9	ml	step 4: 9.9 ml
3	kosher salt	3.7	ml	step 4: 3.7 ml
4	black pepper			step 4: (blank)

Empty in this Level 2: choice points, records, suggested equipment, goes with.

K0

Line roles and recipe starts · code + Haiku

Input and method

What K0 does to it

Inputs to K0

What it reads	Made by	Does K0 wait for it?
Every Level 1 line	Level 1	yes, it is there from the start
Web pages only: each line's role tag from the page	Level 1	yes, it is there from the start

Waits for: nothing; it runs first

Ran at the same time as, in this run: nothing

K0 labels every Level 1 line with its role, and marks the line where each recipe starts. Every later step reads these labels: K1 takes the title and servings lines, K2 the ingredient lines, K4 the method lines.

Why a model is needed here. This is a photo, so its Level 1 is plain transcribed text with no role tags. A web-page Level 1 carries tags and skips the model entirely.
Code guesses first. Code gives every line a rough first role.
Haiku checks. Haiku 5.5, thinking off, with the full verbatim rules for this step, sees all 17 lines (each cut at 240 characters) with code's guess. It returns one role per line and the line where each recipe's title starts.
Code keeps the valid answers. A role is kept only if the line number and role are real. A line Haiku skips keeps code's guess, and if the call fails, code's guesses stand.

This run: P-FAST-R18, K0 and K1 only, newest rules (--packs 2026-11-04), Nov 4
When: 0.00 s to 1.80 s of 4.3 s
Model: Haiku 5.5, thinking off
Time: 1.2 s
Cost: $0.00048
Tokens: 26,593 rules (cached) + 931 new in, 239 out
Haiku's answer: 17 lines answered, 1 changed from code's guess

Output

Result after K0

2 title, 1 servings, 8 headnote, 1 label, 4 ingredient, 1 method. 2 recipes, starting at line 1, 10.

1Crunchy Roasted Chickpeas, 3 Waystitlerecipe starts here
2Each serves 3 | GF, SF, NFservings
3Few foods are as versatile as roasted chickpeas. Wholesome afternoon snack? Check. Workout fuel that won't get confiscated by the TSA? Check. Shelf-stable travel snack that won't get confiscated by the TSA? Check. Crunchy topper for all kinds of foods? Check.headnote
4TIPS FOR CRUNCHY CHICKPEASlabel
5× Dry the chickpeas. You can either (1) drain and rinse them, shake in a colander, spread out on a dish towel, and very gently rub; or (2) add them in batches to a salad spinner and gently spin, as I learned from the cookbook Cool Beans by Joe Yonan. If any skins loosen during this process, discard them so they don't burn.headnote
6× Keep it hot and simple. Roast chickpeas naked (with just oil, salt, and pepper), then toss with any bloomed spices afterward. Adding spices during roasting makes the chickpeas less crunchy.headnote
7× Double up! These are addictive and versatile. To double the recipes here, use two pans—one in the top third of the oven and one on the bottom rack—and switch them at the halfway mark.headnote
8× Let them breathe. While roasted chickpeas are crunchiest on the day you make them, they will stay good for 4 to 5 days. Store in a container with the lid slightly ajar at room temperature.headnote
9× Revive them. Transfer roasted chickpeas to a sheet pan and toss with about ¼ teaspoon oil; bake at 300°F (150°C) until hot and crisp, 7 to 8 minutes.headnote
10Classic Roasted Chickpeastitlerecipe starts here
11Simple but so good! These pair well with almost every savory food.headnote
12Big-Flavor Meals: Use as a crunchy protein in a salad or grain bowl on Monday, scatter them over roasted root or cruciferous vegetables (especially alongside a creamy dip) on Tuesday, then use as crunchy soup toppers on Wednesday.headnote
131 (15-ounce/425 g) can chickpeas, drained, rinsed, and dried well (see Tips)ingredient
142 teaspoons extra-virgin olive oilingredient
15¾ teaspoon kosher saltingredient
16Freshly ground black pepperingredient
17Arrange a rack in the top third of the oven. Preheat the oven to 425°F (220°C). Transfer the chickpeas to a rimmed sheet pan and toss with the oil, salt, and several cracks of pepper. Spread out in an even layer. Bake for 20 minutes, then shake the pan. Return to the oven and bake until crispy, golden all over, and browned in spots, another 5 to 10 minutes (well-worn pans will take less time).method

K1

Title, Cook Time, Extras · code + Haiku

Input and method

What K1 does to it

Inputs to K1

What it reads	Made by	Does K1 wait for it?
Lines that are not ingredient, method or heading lines	Level 1	yes, it is there from the start
Each line's role	K0	yes

Waits for: K0

Ran at the same time as, in this run: nothing

K1 fills three tables: Title (name, servings, total time), Cook Time (prep, cook, total) and Extras (text that is not a step or an ingredient, such as the headnote).

Code drafts all three. Title: the first title lines. Servings: a pattern match for lower and upper numbers, with leftover words sent to Extras. Times: a pattern match for each label and its value. Extras: the headnote, note and label lines.
Haiku checks two things. Haiku 5.5, thinking off, with Ryan's R1 to R21 rules, sees only the lines that are not ingredients or method (here lines 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12), plus code's draft. It returns the Cook Time label and value pairs, and which lines go to Extras with a name for each. It never writes the title, the servings or the Extras text.
Code keeps only what is printed. A time is kept only if its value is printed on a time line. Extras text is always copied word for word from Level 1. If the call fails, code's draft stands.
Then the Nov 4 rules step. Code, right after K1: a "Takes" line fills the total time (R82), a title loses a closing colon (R80), "Serves 4 as a main, 8 or more as a side" gives 4 to 8 (R81), and an Extras note keeps its mark or number in its name (R77).

This run: P-FAST-R18, K0 and K1 only, newest rules (--packs 2026-11-04), Nov 4
When: 1.80 s to 4.34 s of 4.3 s
Model: Haiku 5.5, thinking off
Time: 1.8 s
Cost: $0.00046
Tokens: 14,273 rules (cached) + 1,348 new in, 357 out

Output

Result after K1

7 of 12 rows match L2 corrected. Bold text differs.

Title

Title	Serves	Total time
Crunchy Roasted Chickpeas, 3 Ways	3 to 3	(blank)

Cook Time

Prep	Cook	Total
(blank)	(blank)	(blank)

Extras

Name	Text
untitled	GF, SF, NF
untitled	Few foods are as versatile as roasted chickpeas. Wholesome afternoon snack? Check. Workout fuel that won't get confiscated by the TSA? Check. Shelf-stable travel snack that won't get confiscated by the TSA? Check. Crunchy topper for all kinds of foods? Check.
TIPS FOR CRUNCHY CHICKPEAS	TIPS FOR CRUNCHY CHICKPEAS
TIPS FOR CRUNCHY CHICKPEAS	× Dry the chickpeas. You can either (1) drain and rinse them, shake in a colander, spread out on a dish towel, and very gently rub; or (2) add them in batches to a salad spinner and gently spin, as I learned from the cookbook Cool Beans by Joe Yonan. If any skins loosen during this process, discard them so they don't burn.
TIPS FOR CRUNCHY CHICKPEAS	× Keep it hot and simple. Roast chickpeas naked (with just oil, salt, and pepper), then toss with any bloomed spices afterward. Adding spices during roasting makes the chickpeas less crunchy.
TIPS FOR CRUNCHY CHICKPEAS	× Double up! These are addictive and versatile. To double the recipes here, use two pans—one in the top third of the oven and one on the bottom rack—and switch them at the halfway mark.
TIPS FOR CRUNCHY CHICKPEAS	× Let them breathe. While roasted chickpeas are crunchiest on the day you make them, they will stay good for 4 to 5 days. Store in a container with the lid slightly ajar at room temperature.
TIPS FOR CRUNCHY CHICKPEAS	× Revive them. Transfer roasted chickpeas to a sheet pan and toss with about ¼ teaspoon oil; bake at 300°F (150°C) until hot and crisp, 7 to 8 minutes.
untitled	Simple but so good! These pair well with almost every savory food.
Big-Flavor Meals	Big-Flavor Meals: Use as a crunchy protein in a salad or grain bowl on Monday, scatter them over roasted root or cruciferous vegetables (especially alongside a creamy dip) on Tuesday, then use as crunchy soup toppers on Wednesday.

Answer

L2 corrected

The Oct 27 answer key (no settlement needed). Bold text differs from the run.

Title

Title	Serves	Total time
Classic Roasted Chickpeas	3 to 3	(blank)

Cook Time

Prep	Cook	Total
(blank)	(blank)	(blank)

Extras

Name	Text
untitled	Crunchy Roasted Chickpeas, 3 Ways
untitled	GF, SF, NF
untitled	Few foods are as versatile as roasted chickpeas. Wholesome afternoon snack? Check. Workout fuel that won't get confiscated by the TSA? Check. Shelf-stable travel snack that won't get confiscated by the TSA? Check. Crunchy topper for all kinds of foods? Check.
TIPS FOR CRUNCHY CHICKPEAS	× Dry the chickpeas. You can either (1) drain and rinse them, shake in a colander, spread out on a dish towel, and very gently rub; or (2) add them in batches to a salad spinner and gently spin, as I learned from the cookbook Cool Beans by Joe Yonan. If any skins loosen during this process, discard them so they don't burn.
TIPS FOR CRUNCHY CHICKPEAS	× Keep it hot and simple. Roast chickpeas naked (with just oil, salt, and pepper), then toss with any bloomed spices afterward. Adding spices during roasting makes the chickpeas less crunchy.
TIPS FOR CRUNCHY CHICKPEAS	× Double up! These are addictive and versatile. To double the recipes here, use two pans—one in the top third of the oven and one on the bottom rack—and switch them at the halfway mark.
TIPS FOR CRUNCHY CHICKPEAS	× Let them breathe. While roasted chickpeas are crunchiest on the day you make them, they will stay good for 4 to 5 days. Store in a container with the lid slightly ajar at room temperature.
TIPS FOR CRUNCHY CHICKPEAS	× Revive them. Transfer roasted chickpeas to a sheet pan and toss with about ¼ teaspoon oil; bake at 300°F (150°C) until hot and crisp, 7 to 8 minutes.
untitled	Simple but so good! These pair well with almost every savory food.
Big-Flavor Meals	Use as a crunchy protein in a salad or grain bowl on Monday, scatter them over roasted root or cruciferous vegetables (especially alongside a creamy dip) on Tuesday, then use as crunchy soup toppers on Wednesday.