How to make the most scrumptious delicious treat... roasted garbanzo beans
Throw away the potato chips, lose the delivery number for pizza, and go ahead and get cozy with a movie because this is a recipe that you can indulge in, serve to your guests and enjoy without cultivating any negative feelings.
You know I normally would not tell you to eat in front of the TV.
I’m just making the point that roasted garbanzo beans are so good and good for you that you need them in your arsenal of go to nutritious and delicious foods to have on hand.
Make them and have them ready for the kids…
OMG your kid’s friends are going to ask for the recipe…that’s how yummy and tempting they are.
Check it out
2 15 ounce cans of organic chickpeas or cook the dry garbanzo beans yourself, if you have a pressure cooker
2 tablespoons of olive oil – let’s call this a drizzle and this is what makes them crunchy
½ teaspoon salt
Fresh ground pepper or cayenne pepper
2-4 teaspoons of spices or herbs that you put on after they are roasted
How to do it
Preheat the oven to 425 degrees
Rinse and drain the chickpeas – this is your pivotal moment, make sure that you throroughly dry the chickpeas. Pat them with a cotton dishtowel or paper towels. Get them dry, but be careful not too smash them. This really does not take long.
Toss the chickpeas with olive oil and salt and pepper. I like to do this in a separate container and then pour them into a baking dish. BE AWARE, my first attempt at these I put them on a cookie sheet and the oil dripped on to the floor of the oven – I don’t want to take time with this, but just to let you know the fire department came, not good.
Pour the chickpeas into a baking dish
Roast the chickpeas in the oven for 10-12 minutes until they are golden brown and crispy. They will also look a little dried out.
This is when you would add other spices like thyme, oregano, curry, lemon, ground rosemary or basil, not required, just if you want to change them up abit.
Serve them hot, but when they cool they are just as good, just different.