Roasted Garbanzos/Chick Peas are crispy and salty with a satisfying nutty taste.
Enjoy as a snack or sprinkled in a favorite salad or soup.
Roasted garbanzo beans are coated in a mixture that contains olive oil, salt, coarse ground black pepper, cayenne pepper (optional), garlic powder (optional), and smoked paprika (optional).
The main ingredient is a pound bag of chick peas (also known as garbanzos or garbanzo beans).
WHAT ARE CHICK PEAS?
Chick peas, also spelled chickpeas, are known as garbanzos or garbanzo beans. They’re small, round and nutritious. Colors range from tan to dark brown to black.
Garbanzo beans are often used in many Indian and Middle Eastern recipes.
They’re called “gram” in India and in the Middle East.
HOW TO COOK “DRY” GARBANZOS
Follow instructions printed on the back of the package.
Use the overnight soak or the quick soak method before cooking.
Soaking will decrease gas and help them to cook faster.
DRAIN THOROUGHLY BEFORE ROASTING
Make sure cooked beans are thoroughly drained and dry before roasting.
To remove water, spread them out in one layer on a thick, clean dish towel or 2 folded paper towels. Gently pay dry with more folded paper towels.
Avoid squeezing beans in a thick towel because it will crush them.
HOW TO USE CANNED GARBANZOS/CHICK PEAS
Instead of dry, use 2 cans (15.5 ounces each).
Thoroughly drain and thoroughly rinse.
Arrange them in a single layer on top of two or three folded paper towels.
Pat dry with another folded paper towel.
Continue with recipe’s instructions.
ROAST WITH OR WITHOUT THE SKIN
Consider removing skin from each bean to decrease moisture and to help them roast faster. This step is optional because roasted garbanzos with the skin on are delicious.
Following are the steps for removing the skin just in case that’s what you want.
First, place a layer of 3 paper towels on the counter.
After removing skins, spread beans in a single layer on top of paper towels.
Gently pat tops with more folded paper towels to absorb moisture.
PREPARE TO ROAST
Pile prepared garbanzos on an ungreased, rimmed cookie sheet.
Drizzle with 1/2 tablespoon olive oil. Toss to evenly coat.
Spread out in a single layer. Sprinkle with preferred amount of salt.
Place pan in 350 degree preheated oven for 20 minutes.
Remove and gently stir. Return to oven for 15 to 20 more minutes OR until garbanzos have reached desired crispness.
Watch closely to prevent burning.
ROASTED & READY TO ENJOY
HOW TO STORE ROASTED GARBANZOS
Make sure the roasted beans are thoroughly cooled BEFORE placing in a zippered bag.
If the beans are hot, the steam will cause them to soften.
Do not refrigerate. Keep tightly sealed bags on the kitchen counter.
Be sure to check out my recipes for Crock Pot Pinto Beans
Roasted Garbanzos/Chick Peas are a nutritious snack that can also be served as an appetizer.
Sprinkle in a salad or soup to add texture and flavor.
To obtain calories and nutritional information by weight, visit popular online nutritional calculator myfitnesspal.com.
Copy recipe link in the address bar and add it to their calculator.
No need to type each ingredient.
Roasted Garbanzos/Chick Peas
- 1 pound dry garbanzo beans See recipe notes for using canned.
- water for boiling beans
- 1/2 tablespoon olive oil
- 1/2 teaspoon salt More or less as preferred.
- 1/2 teaspoon coarse ground black pepper More or less as preferred.
- 1/4 teaspoon garlic powder (optional) More or less as preferred.
- 1/4 teaspoon smoked paprika (optional) More or less as preferred.
- Prepare beans according to instructions written on package.
- Preheat oven to 350 degrees.
- Drain cooked garbanzo beans in a colander. Gently shake to remove water.
- Consider removing skin from each bean to decrease moisture and to help them roast faster. This step is optional because roasted garbanzos with the skin on are delicious.
- After removing skins, spread garbanzos in a single layer on top of 3 paper towels. Gently pat tops with more folded paper towels to absorb moisture.
- Spread "dry/cooked" beans in a single layer on a large, rimmed cookie sheet. Drizzle 1/2 tablespoon of olive oil over them. Gently toss to evenly coat. Set aside.
- In a medium size bowl, combine salt, coarse ground black pepper (if using), cayenne pepper (if using), garlic powder (if using) and smoked paprika (if using). Stir until well combined.
- Sprinkle dry mixture over beans. Gently toss until evenly combined.
- Place pan in preheated oven. After 20 minutes, remove and flip beans over. Return to oven. Cook until beans are brown and crisp. Time will vary from 30 minutes to 45 minutes. Oven temps vary. Watch carefully to prevent burning.
- Remove from oven. Pour into a heat-safe bowl. Serve hot.
- Store "completely cooled" beans in a zippered bag. Do not refrigerate.