From the Pantry Butler kitchen
Roasted Chickpeas (Garbanzo Beans)
These crunchy chickpeas make a great on-the-go snack or a healthy topping to your favorite salad. Experiment with different spices to see which ones you like best. USDA MyPlate Kitchen — USDA Supplemental Nutrition Assistance Program (SNAP) (public domain), via myplate.food
Ingredients
- 1 can (15 ounces) low-sodium garbanzo beans, drained and rinsed
- 1 tablespoon canola oil — or cooking oil of choice
- 1/8 teaspoon salt
- spices of your choice, optional — try garlic, paprika, sage, etc.
Method
- Wash hands with soap and water.
- Preheat oven to 400 degrees F.
- Drain and rinse the beans until there is no foamy residue.
- Pick out the skins and discard.
- Wrap the drained beans in a clean towel to dry thoroughly.
- Measure oil into a 9x13-inch baking dish or foil lined pan.
- Pour beans into dish, sprinkle with salt and spices.
- Mix oil and spices well to coat all the beans.
- Bake for 45 to 60 minutes, stirring or shaking every 15 minutes.
- Longer makes more crunch, but watch to prevent burning!
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