In my opinion, this is one of those recipes that if you're not doing it, you need to drop everything and do it now. You know I have a history of getting on "kicks" in the kitchen and this one, I'm happy to say, is much healthier than my last one.
Have you experienced the salty, crunchy, addictive goodness of roasted garbanzo beans? Yes, garbanzo beans. Chickpeas. From a can. Roasted up. Yum.
They go extremely well with a beer, I must say. But also serve well, sitting in a bowl in the middle of your kitchen table for your constant snackers. (I have four. Technically, three and a half.) My kids hover when they are in the oven and stand over the cooling cookie sheet waiting for them to be just cool enough devour.
The recipe is ridiculously easy. Trust me, double it. And bake them longer than you think you should. Otherwise you'll end up with beans that are pasty and soft on the inside. We're going for crunch.
Roasted Garbanzo Beans, best snack ever.
Drain and rinse well one can of garbanzo beans. There will be a few stray "skins" from the beans. If they gross you out, you can remove them. I don't bother.
Lay the beans out on a cookie sheet and with a paper towel, pat dry any excess water.
Drizzle with olive oil and jiggle the pan to coat all the beans. (Or use your hands. My method of choice.)
Sprinkle with a coarse salt (Or other seasonings that inspire you.)
Roast at 400 ° for roughly 30-40 minutes–until deep brown and crunchy. Some beans will even begin to crack open. My children tell me, these ones are the best. I concur.
Garbanzo beans are now a staple in my kitchen pantry. But be warned, they are highly addictive.
