` Garbanzo beans, or chickpeas, are wonderful. They crunch in your mouth, and leave you with the lovely taste of whatever spices you choose to season them with. Best of all, they are a completely guilt free snack. 1/2 a cup of beans contains six grams of protein and five grams of fiber. They are packed with magnesium, potassium, and iron. Some studies show they reduce appetite for processed foods and sugar.
There are practically infinite options when it comes to flavoring your garbanzo beans. The two most obvious categories are sweet and savory. Chickpeas go surprisingly well with flavors such as cinnamon, honey, and maple.
- 1-2 teaspoons sunflower, vegetable, or other neutral oil
- 1 tablespoon honey
- 1-2 teaspoons cinnamon
- 1-2 teaspoons vegetable or coconut oil
- 1 tablespoon maple syrup
- 1-2 teaspoons vegetable, sunflower, or other neutral oil
- 2 tablespoons white granulated sugar
- 1/2 teaspoon ground cinnamon
The skins can be discarded, and the beans transferred to a bowl for seasoning. The second factor in soggy beans is too much oil. Avoid this by adding only a 1/4 teaspoon at a time until the chickpeas are evenly and thinly coated. Add spices and other flavorings, stir well. (I chose the cayenne variation). Pour onto a lined baking sheet and place in the oven.
Bake for forty five minutes, stirring every fifteen minutes to prevent burning.
Crunchy Roasted Garbanzo Beans
Flavorings and oil (see above options)
15 oz can of chickpeas
- Preheat oven to 325
- Pour drained chickpeas into a strainer and rinse thoroughly.
- Transfer to a towel and dry while removing skins.
- Once the beans are skinned and dry, place into a bowl. Add oil slowly until there is a thin coat on the chickpeas. Stir in the rest of the seasonings.
- Put on a baking sheets and bake for forty five minutes, stirring and checking every fifteen to prevent burning.