Sunday, January 22, 2012
Crunchy Roasted Garbanzo Beans
2 (15 oz. each) canned garbanzo beans (aka: Chickpeas), drained and rinsed
3 Tbs. olive oil
Sea salt, to taste
Any one spice or combination of your choice (Cajun seasoning, cayenne pepper, chili powder, garlic powder...)
Preheat oven to 400 degrees F.
Drain the beans in a strainer, then rinse under water. Transfer beans to a paper towel-lined baking sheet. Use another paper towel to absorb all of the water off the beans. Roll the beans gently around with the paper towel to remove as much of the skin from any of the beans. Discard the skins.
Transfer beans to a small bowl. Discard all paper towels. Drizzle oil over the beans and gently toss to coat evenly. Transfer beans back to a non-stick baking sheet (or spray sheet with non-stick spray).
Roast, uncovered, for 30-40 minutes, or until beans are a deep golden and crunchy. Watch carefully that the beans do not burn. Please note: When the beans are roasting they will occasionally "pop". Please use caution when handling the baking sheet, as a "popping" bean can cause the oil to fly up as well.
Season with salt, and your choice of seasoning(s). Let cool before eating.
Makes 2 cups roasted
Tip: These are great just as a snack (like a softer nut), or to top on a salad for an extra crunch.