Crunchy Garbanzo Beans Recipes

CRISPY GARBANZO BEANS

Steps:

• Spread out the garbanzos on a baking sheet and let them dry, uncovered, in the refrigerator overnight. (If you forget to let them dry overnight, it's okay; you'll just need to cook them longer.)
• Place the bacon in a large skillet over medium-low heat and cook until browned and crispy, 4 to 5 minutes per side. Drain on a paper-towel-lined plate; reserve the fat in the pan. Eat the bacon as snack while you cook.
• Preheat the oven to 400 degrees F.
• Add the dried garbanzos to the pan with the rendered bacon fat. Season with a generous pinch of salt and add the rosemary. Cook over medium-low heat for about 2 minutes, then remove the rosemary sprig. Transfer the garbanzos to a baking sheet and bake until crispy, 35 to 40 minutes, stirring every 10 minutes. (If you did not dry the garbanzos overnight, bake them for 45 to 50 minutes.)
• Let cool to room temp before serving.

CRUNCHY GARBANZO BEANS

Steps:

• Pre-heat oven to 350 degrees Fahrenheit.
• Drain and raise beans.
• Dry beans as much as possible (I roll them around in a linen towel). The dryer the beans are, the faster they will crisp up.
• In a tupperware container, combine all spices and toss to mix.
• Put beans into a bowl large enough to easily mix.
• Pour ~2 tbsp of olive oil on them. Toss to evenly distribute the oil.
• Shake some of the spice mixture over the beans. Toss.
• Repeat until the beans are covered to your liking. (I usually add spice just two times. This leaves me with enough spice for about 3 batches (or 6 cans) of beans.)
• Spread beans into a single layer on a cookie sheet (preferably one with a lip).
• Bake for ~60 minutes.
• Shake/Stir the beans every 20 minutes or so.
• Allow to cool before sealing in a bag or container or they will go a bit soft again.

CRISPY CINNAMON GARBANZO BEANS

Steps:

• 1. Soak the beans overnight in cool water. Drain and pat them dry with paper towels.
• 2. Preheat oven to 350°F.
• 3. In a bowl, toss the beans with the vegetable oil and sugar.
• 4. Spread them in a single layer on an ungreased baking sheet. Roast them in the oven until crunchy and no longer soft in the centers, about 45 minutes. (Stir them a few times to prevent burning.)
• 5. Immediately toss the beans in a bowl with the cinnamon and salt. Cool and serve, or store in an airtight container at room temperature for up to a week.