The other night, I made the crispy roasted chickpeas from Steamy Kitchen (another of my go-to food blogs), and oh.my.goodness. They are so yummy and so addictive. I made two cans’ worth of roasted chickpeas, and I had to stop myself from gobbling all of them. I’m not a huge fan of chickpeas (also known as garbanzo beans), but in roasted form — wow. They’re super easy to make (this may not be a good thing, given how much I like them!), and you can vary the flavor each time by putting different herbs or spices on them.
These make an excellent snack or alternative to chips when you’re having sandwiches. Given that the only ingredients are garbanzo beans, olive oil, salt and whatever seasonings strike your fancy, they’re pretty healthy, as long as you don’t drown them in oil and salt.
I recommend you double the ingredients, because one batch is really not enough!
- One 15-ounce can garbanzo beans
- 1 1/2 tablespoons olive oil
- Spices (I used garlic powder. Not garlic salt, just garlic powder)
Preheat the oven to 400 degrees F. Meanwhile, drain the can of garbanzo beans into a colander and rinse well with water. Put a paper towel on a baking sheet, then dump the beans onto it. Use a second paper towel to rub the beans. You want to get them as dry as possible.
If you notice skin coming off the beans, you can either remove the skins or leave them on; it doesn’t matter. After drying the beans as much as possible, remove the paper towel from beneath them, so that the beans are just on the baking sheet. Next, drizzle the oil over the beans, then stir the beans around so they’re coated with oil.
Slide the baking sheet into the oven and roast for 30-40 minutes, until they’re crispy and golden. Remove the baking sheet from the oven, then sprinkle generously with salt and whichever spice(s) you’re using.