Roasted Garbanzos/Chick Peas
Roasted Garbanzos/Chick Peas are crisp and salty with a satisfying nutty taste. Enjoy as a snack or sprinkled in a favorite salad or soup. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 8 servings
Calories: 215kcal
Cost: $15
Ingredients
- 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.
Instructions
- 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.
Notes
HOW TO USE CANNED GARBANZOS
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.