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SubscribeMonday, August 9, 2010
Crispy Roasted Chickpeas (Garbanzo Beans)
Before I even get into this addictive little snackity snack, I just want to say thank you for all the wonderful birthday wishes yesterday on Twitter and Facebook. You all are so thoughtful to send a little message of good wishes. I was sitting at the airport waiting for my flight home and everytime a new message came in, my phone would sound a happy little *ping!* They came so fast and furious, it just about sounded like I was having my own little Vegas jackpot moment on my phone!
I’ve been traveling nonstop for the past 2 weeks and my body sorta feels a little tired and laggy, so I thought I’d share with you a snack that’s healthy (they’re roasted, not fried), easy (5 minutes hands on time), easy (using canned garbanzo beans), addictive (you might as well double the recipe when you’re making it).
The texture of Roasted Chickpeas is surprisingly crispy/crunchy – they make that lovely, loud crunch in your mouth like potato chips. And when you tell people that this recipe starts with 1 can of garbanzo beans, they won’t believe you. Chickpeas and garbanzo beans are the same thing.
Just one warning. as I ate the entire batch by myself in one sitting: These Roasted Chickpeas are really are perfect as a little bar snack to nibble on with beer. And I emphasize nibble and little. As addictive as they are, they’re still beans. And if you eat the entire batch…which is 1 can of garbanzo beans…well, let’s just say I spent a lot of time saying ‘xcuse me.
How to make Roasted Chickpeas/Garbanzo Beans
Four ingredients – salt, seasoning blend of your choice, garbanzo beans and olive oil
First drain the can of garbanzo beans.
You’ll want to rinse the beans for a few seconds to rid the surface of the cloudy, starchy, slippery water it was packaged in.
Lay them out on a baking sheet lined with paper towel.
Pat dry with another paper towel.
You’ll see that some of the beans have a thin skin on them…you can leave them on, or use the paper towel to rub them off.
Discard the skin.
Now they should be completely dry.
Remove the paper towels and now drizzle just a bit of olive oil.
Toss them about to distribute the oil.
Ready for the oven!
400F for 30-40 minutes (I’m on a convection and I used 325F) – until golden brown, crunchy (not soft).
Beautiful.
Season with salt.
Whatever spice blend you want.
That’s it!
Crispy Roasted Chickpeas (Garbanzo Beans)
I highly recommend doubling a batch of Roasted Chickpeas, the bowl will be empty in 10 minutes! This is a one of the simplest snack recipes - four ingredients and it starts with a can of chickpeas pulled from your pantry. You can use any spice blend - I'm really enjoying Creole or Cajun seasoning, but don't limit yourself there! At the end of the post, I have a list of spice/fresh herb combinations that you can use.
Ingredients:
One 15-ounce can garbanzo beans
1 1/2 tablespoons olive oil
Salt
Spice blend of your choiceDirections:
1. Preheat oven to 400F.
2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towl 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.
3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.
4. Season with salt and spice blend.
More Roasted Chickpeas/Garbanzo Beans!
We Are Not Martha – this is where I first saw the recipe! They use a Moroccan spice blend
Kalyn’s Kitchen: Moroccan spices
My Man’s Belly: garlic powder, chile powder
Chez Us: curry powder
The Kitchn: list of 15 different flavors
Family Fresh Cooking serves ‘em up in a cute popcorn container
Bitchin Camera: garam masala
Big Red Kitchen: cumin, cinnamon, smoked paprika
Anne’s Food: cayenne, cumin
Life’s Ambrosia: garlic seasoned
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Made these using a recipe from Women’s Day Magazine. Used Parmesan cheese, olive oil, black pepper and a dash of cayenne pepper. OMG!!! I have found my replacement snack for potato chips!
This is fantastic! I’m a chickpea nut and I can’t believe I never thought of roasting them. This is awesome, not to mention simple and pretty quick. I’m going to have to share this with our readers at RecipeLion for sure, hopefully you won’t mind us linking to this recipe?
Thanks again Jaden for this great recipe/snack idea.
Always enjoy the site and Twitter posts.
Sarah @ RecipeLion
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Little snack .. Looks very delicious
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Just made these for a snack by the pool. I love them! As a vegetarian I am always looking for yummy ways to get protein and such and this is perfect. I just used sea salt and garlic and they were perfect. I cooked them for 35 minutes and only some were super crunchy so I would probably leave them in for the full 40 even though they looked browned and ready.
Thanks for sharing!!
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Just made these for a quick snack. Wow! I’ve used garbanzo beans in many things but not like this. So easy and simple! Flavored mine with sea salt, cumin, garlic powder, basil, and chipolte. Just a little of each and the flavors are all popping. Makes me wonder if this could also be used to roast other types of beans? I have a surplus of dried beans that I need to find creative ways to use.
Love the website! I’ve made a few different things already and looking forward to making more! Thank you for sharing!
Just wanted to add that I think it’s awesome that my 13 month old loves these too. At first she made the funniest face over the texture, but once she realized she liked them she was chasing me down for more. I look forward to adding these to her snack list every once and a while.
And oh man, these things are addicting!
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I use the same process for black-eyed peas. Lessen the cook time, however!
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Could you make these using fresh garbanzo beans or do you have to use canned ones??
I boiled the dried chick peas & then roasted them. Ihad a little trouble determining the cook x, had to increase it & keep checking them. I didn’t use the oil b/c I read on another site it would make them mushy. Never seen any fresh ones, where would u get them?
My hubby bought them at Whole Foods grocery store. They have to be shelled – like a pea. I’ll try it and let you know how it works.
Made these today in a small convection oven..the beans popped all over the place! Recommend light cover with aluminum foil..try to control those beans! Otherwise..delish!
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Very excited to try this – we are a family farm – garbanzo bean producer (Palouse Brand found on Amazon.com). I am always making hummus but am very excited to learn of this – cant wait to figure out several combination’s and then share them with our customers – thank you!
To answer one question above – “fresh” garbanzo beans are a dried food – all you need to do to hydrate them is soak them in water overnight – I am going to try this recipe by soaking the beans and then not soaking them to see which way I prefer… I will post the results once I make them.
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How long do you cook when using a convection oven? Awesome looking snack…..can’t wait to try it.
I can’t get them quite crunchy, any tips?
Candace…
I’ve made them before but put the beans in the oven “naked”. Only when they came out did I drizzle them with olive oil and the spices. I read somewhere that the oil on the beans before you bake them, acts like a moisture barrier, thus not allowing them to reach thier full crispiness…I hope this helps.
Candace…
I’ve made them before but put the beans in the oven “naked”. Only when they came out & cooled did I drizzle them with olive oil and the spices. I read somewhere that the oil on the beans before you bake them, acts like a moisture barrier, thus not allowing them to reach thier full crispiness…I hope this helps.
I just made some roasted chickpeas the other day using adobo, jalapenos and honey. YUM! I ran across this as I googled other recipes. As you can see, I’m quite addicted.
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WOO HOO! I can eat beans!
Thank you so much. I have really wanted to add more beans to my diet, but the texture of garbonzo / black eye / lima beans is really objectionable to me. I tried this recipe and they are great. I cooked them a little longer and made them crispier. There is a great texture now.
Thanks again!!!
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How do you store once made? Want to try but not sure what to do with them once they are done!
SteamyKitchen replied: — January 16th, 2012 @ 1:13 pm
Well, truthfully, we’ve never had any leftover….
do you try to use canned or dry and cooked yourelf? I had the same problem with canned beans, they always tasted almost muddy and too salty and were almost always mushy. But by using dried beans than i soak overnight and then cook 3 hours (give or take 30 minutes depending on the type) in a slow cooker then they’re perfect to use all sorts of ways, and way cheaper. and super easy, since all i have to do is dump a bag full in the slow cooker, fill with water, ignore for 8 to 24 hours, flip the switch on the slow cooker, and three hours latter (inexpensive) perfection
I just recently became a vegan. And this is absolutely amazing, this is my new favorite go to snack.
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