These won’t grow a beanstalk but I really am starting to think of garbanzo (chickpeas) as magical. I continue to be amazed at the unique dishes you can make with these things. I’m talking snacks, main dishes and desserts alike. They are crazy versatile. Roasted Garbanzo’s area a super simple sweet/salty healthy snack. They have a hint of the flavor of corn nuts if you’ve ever had those. But you can season them however you like and they can even be eaten plain.
The baking time is a bit tricky to get them the right consistency and they are easy to over bake, so be careful. I like them crunchy but not super hard. If you let them get too dark, like in my example photo below, they will be like little rocks and hard on your teeth. The really light one shown are less crunchy. So do some test runs to find what suits your pallet.
EXTRA POINTERS:
a. I oil and season them after baking rather than before as most recipes do. It seems to work better and it’s also less messy.
b. Takes about 1 hr to 1 hr 20 min to cook depending on how many sheets your baking.
c. I use a seasoning called “Slap Ya Mama” (Don’t blame me, I didn’t name it.) mixed with some Xylitol sweeter.
d. Don’t pack them onto the cookie sheet. Leave “rolling” room for easy shaking.
e. Pay attention to the color. Took me awhile to master how long to bake them. Like I said, really dark ones will be rock hard upon cooling.
- 1-2 cans garbanzo beans (otherwise known as chickpeas) OR
- 1-2 cups dried garbanzo beans soaked over night and paper towel dried.
- Seasoning of choice (sea salt, xylitol, Cajun etc.)
- Extra virgin olive oil or similar healthy oil ( for 1 can beans use aprox. ¼ tsp oil etc.)
- Drain canned beans and paper towel dry OR take soaked beans and dry.
- Cover cookie sheet with foil and spray with no-stick if desired. Place beans in single layer on sheet with space for shaking.
- Bake 350 for approximate 1hr to 1 hr 20 min taking out every 20-30 minutes to toss or shake. Timing can be tricky. You want them lightly toasted, not dark. If they get dark they will be incredibly hard when cooled. Do NOT overcook.
- When toasted take out and cool.
- Place in bowl and toss in a TINY amount of healthy oil such as extra virgin olive oil. It takes very little to coat them.
- Toss in favorite seasoning to taste. I love Cajun seasoning with some xylitol or other healthy sweeter tossed in for a sweet spicy flavor.
- Store in air tight container.
