Roasted Chick Peas (aka Garbanzo Beans)!

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Snacking…

My biggest issue…

It’s so difficult not to snack! I get up to practice violin early, but I also get up hungry, but it’s not time for breakfast. Bam. Peanut butter. Middle of school: snack. Lunch. Snack before rowing. THEN I get home….is it dinner yet? If it’s not, then I usually reach for the mixed nuts or wasabi peas…which aren’t bad, but they aren’t great.

So I decided to try something new. Weeeee. New recipes. And so I saw this one that had to do with chick peas. And it was really similar to these snacky little chick peas I had on the way home from San Diego. Problem is, I didn’t like them much. They were in a bag at the airport and probably had been sitting there for a couple weeks or something. They were supposed to be crunchy and devourable. Well, they weren’t. So I decided to make them MY way. And I succeeded in making them devourable. My family and I almost ate the whole batch…and we’re three people…

These little dudes right out of the oven are crunchy, tangy, and warm. They’re healthier than popcorn or mixed nuts (they’re beans…) but even more satisfying.

This recipe is from: SteamyKitchen.com

Yields 2-3 servings, feel free to double or triple the recipe to make a party batch

Ingredients

  • 1 15 oz can of garbanzo beans
  • Olive oil
  • Salt
  • Creole, cumin, red pepper…whatever spices you want

Procedure:

Preheat oven to 400 F.

Drain and wash the chick peas. They have a slimy packaging liquid, so get rid of all that.

Lay out on  a baking sheet lined with a paper towel. Rub them gently between two paper towels to dry, and to get the skin off. Don’t fuss if you can’t get the skins off every single one. Just try to get most of them. Use your fingers if you need to, they come off pretty easily. Make sure all those chick peas are dry.

Remove the paper towels. Sprinkle olive oil on the chick peas and toss as to coat them lightly. Bake in the oven 30-40 minutes until they are crunchy and some are browned. They should NOT be dark brown. They should be slightly more golden that original, but seriously. Don’t wait to take them out of the oven until they’re caramel colored. Only sliiiightly darker.

Once extracted from the oven, sprinkle with salt and seasonings and toss. Let cool slightly, and eat!

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