Loryn Galardi | Roasted Chickpeas
post-template-default,single,single-post,postid-16643,single-format-standard,ajax_fade,page_not_loaded,,qode-theme-ver-6.9,wpb-js-composer js-comp-ver-4.4.4,vc_responsive

Roasted Chickpeas

I would recommend doubling this recipe, as the bowl will be empty in 10 minutes! It’s one of the simplest snack recipes, and it only uses four ingredients. You can use any spice blend that suits your fancy. I love the simplicity of salt and garlic, but don’t limit yourself there! At the end of the recipe, see some more spice suggestions.

One can chickpeas (garbanzo beans)
A drizzle of olive oil
A few sprinkles of garlic powder
A pinch or two of salt

Preheat oven to 400F. Drain the beans in a strainer and rinse with water for a few seconds. Shake and tap the strainer to rid excess water. Lay paper towel on a baking sheet and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels. Drizzle the olive oil over the beans, and use your hands or a spatula to toss around and coat. Season with salt and garlic powder. Roast for 30-40 minutes, until the beans are a deep golden brown and crunchy. Do not let them burn.

Here are just a few more ways to dress up those chickpeas. Use your imagination!  Garlic/Black Pepper/Rosemary; Chili Powder/Sesame Oil/Soy Sauce; Brown Sugar/Cinnamon; Cumin/Coriander/Chili Powder; Lime Juice/White Pepper/Rosemary; Nutmeg/Ginger Powder/Cinnamon; Tarragon/Fennel/Garlic

No Comments

Sorry, the comment form is closed at this time.