Roasted Garbanzo Beans Recipes

SIMPLE ROASTED CHICKPEAS (GARBANZO BEANS)

Steps:

• Preheat oven to 450 degrees Fahrenheit. Line baking sheet with foil.
• Drain chickpeas. Rinse chickpeas thoroughly. Drain.
• Spread chickpeas on baking sheet. Drizzle with olive oil. Sprinkle with sea salt.
• Sprinkle with cayenne pepper (or chipotle, Old Bay, etc.). Stir with spoon until evenly coated with oil and spices.
• Bake 15 to 20 minutes to desired crunchiness.

ROASTED SPICY GARBANZO BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour the olive oil into an ovenproof pan. Stir the garlic, cumin, and cayenne pepper into the olive oil and mix well. Add the garbanzo beans and toss to coat evenly.
• Bake in preheated oven until garbanzo beans turn golden, about 30 minutes. Remove from oven, and sprinkle with feta cheese and thyme. Serve warm.

ROASTED CHICKPEAS 3 WAYS

Steps:

• For the chickpeas: Preheat the oven to 400 degrees F.
• Put a few layers of paper towels on your work surface. Strain and rinse the chickpeas in a colander, then shake off as much water as possible. Transfer them to the paper towels, top with more paper towels, then pat them gently and roll them around a bit to dry. Discard any papery skins that have peeled off or are about to. Slide the chickpeas onto a large rimmed baking sheet, and let stand at room temperature for at least 30 minutes.
• Roast the chickpeas, stirring them occasionally to keep them from burning in spots, until a little shriveled and pretty crispy, about 45 minutes. Start checking them at around 35 minutes to make sure they are not burning.
• Meanwhile, make the seasoning mixes. For the Taco Seasoning: Mix the chili powder, coriander, cumin, granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
• For the Vinegar-Lime Seasoning: Mix the vinegar, lime zest and 1/2 teaspoon salt in a small bowl.
• For the Onion-Garlic Seasoning: Mix the granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
• When the chickpeas are done, divide them evenly among 3 medium bowls. Toss each batch with 1 tablespoon of the oil, then toss 1 batch with each of the seasoning mixes.
• Return the chickpeas to the baking sheet, keeping each batch separate. Roast them for 3 minutes, just to cook the seasonings slightly. Let cool completely on the pan on a rack, about 30 minutes, then transfer to airtight containers. The chickpeas will keep for 1 day and will soften slightly as they sit.

ROASTED GARBANZO BEANS/CHICKPEAS

Steps:

• Drain garbanzo's in a strainer and rinse well with cool water. Shake to help remove water. Let sit to drain while proceeding.
• Cover a rimmed cookie sheet or shallow casserole dish with cooking spray. Pour garbanzos on the foil and spread them into a single layer. Take a few sheets of paper towel and gently press over the top of the beans just to remove any extra liquid- speeds cooking time too.
• Spray top of beans with cooking spray and sprinkle seasonings over the beans. Shake pan to help distribute the seasoning and make sure the beans are all in a single layer.
• Place pan in an oven and set to 350 F- no need to preheat. Use lowest rack on oven and return every 15-20 minutes or so to shake the pan so nothing burns. Be gentle or they may spill over the sides. Cook until beans are browned and crispy. About 45 minutes.
• Remove from oven and pour into a plastic bowl with tight fitting lid to cool. Careful they are HOT to the touch!
• Snack away! Keep these stored in the bowl for best freshness or in a ziploc bag.

ROASTED CHICKPEAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

OVEN-ROASTED CHICKPEAS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine drained chickpeas, olive oil, 2 teaspoons salt, hot sauce, paprika, garlic powder, chili powder, black pepper, and cumin in a large bowl. Spread evenly over 2 baking sheets.
• Bake in the center of the preheated oven, stirring every 10 to 15 minutes, until chickpeas are golden and look dry on the outside, about 45 minutes. Remove from oven and sprinkle with remaining 1 teaspoon salt. Let cool before serving, 5 to 10 minutes.

ROASTED GARBANZO BEANS

Steps:

• Preheat oven to 375 F°
• Rinse and drain Hanover Garbanzo beans (make sure they are dry)
• In a medium size bowl, mix all ingredients thoroughly coat the beans
• Spread mixture on a baking sheet and bake for 40 - 45 minutes stirring beans every 10 minutes and cook until beans are crispy. Serve warm or at room temperature
• For alternative seasonings, substitute cayenne pepper for ½ teaspoon of cumin or ½ teaspoon chili pepper or even ½ teaspoon garlic powder.

HONEY ROASTED GARBANZO BEANS

Steps:

• Place garbanzo beans in a large sauce pan, add water and bring to a boil.
• Reduce heat, cover and continue a slow boil for 35 minutes.
• Remove from heat, thoroughly drain and pat dry with a paper towel.
• Pre-heat oven to 375°.
• Spread beans on a baking sheet in a single layer and bake for approximately 45 minutes or until they test crispy.
• Warm the honey, mix in the oil, cinnamon, nutmeg and salt. While the mixture is still warm remove the crispy garbanzo beans from the oven and gently stir together until well mixed.
• Caramelize the garbanzo beans by placing them back on the baking sheet and put them back in the oven for another 10 minutes.
• Enjoy!

CRISPY ROASTED CHICKPEAS/GARBANZO BEANS

Steps:

• Preheat oven to 415 degrees.
• Line sheet pan with foil, add the oil. When oven is almost preheated. Put pan and oil in the oven to heat up, until smoking hot and oven reach 415 degree.
• Drain beans, rinse well, strain. Pat beans dry on clean tea towel or paper towels, removing as much moisture as possible.
• Remove hot oil pan from oven and put beans into pan. Stir beans to get coated in the hot oil. Roast beans turning every 15 minutes until crisp. After a total of 30 minutes, turn oven down to 350 degree (to prevent burning) and roast another 15 minutes until beans are crispy.
• Remove from oven, sprinkle with salt, pepper, and spices.
• Cool completely and enjoy. Store in airtight container for a couple of days. May loose crispiness after a couple of days.