Indian-Spiced Roasted Garbanzos

By Ann Fulton

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Whether you call them garbanzo beans or chick peas, they make a perfect snack food when roasted. They are an inexpensive, high-protein snack and a crunchy, low-fat alternative to croutons in a salad. Put out a pre-dinner bowl when company arrives. From boring can of beans to clever hors d’oeuvres…who knew??

A simple mixture of spices turns a basic version with kosher salt and ground pepper–which is also quite tasty!–into a little something different.

Indian-Spiced Roasted Garbanzos
After making these many times, I have learned that allowing the garbanzos to get really dry and then reducing the oven temperature after the initial 15 minutes results in a thoroughly crisp snack with less chance of over-browning. You can even allow the drained beans to rest on a tea towel or a few layers of paper towels on the counter for a couple of hours. Beyond that, wrap and store in the refrigerator until ready to roast.
  • 1 can garbanzo beans (chick peas), rinsed, drained, and dried (see above notes)
  • 1 tablespoon olive oil, plus enough to grease the baking sheet
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon coriander
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon kosher salt
  • a dash or two of cayenne pepper
  1. Preheat the oven to 400 degrees F.
  2. Place the garbanzos on a well-oiled baking sheet with sides. Drizzle with the olive oil and and toss (I like to use my clean hands) so that garbanzos are evenly coated in oil.
  3. Mix the remaining ingredients together and sprinkle over beans. (I move all the beans together on the baking sheet so that most of the spice mix goes on them as opposed to the tray. Then slide back around on the tray.)
  4. Roast at 400 degrees F for 15 minutes. Reduce the oven temperature to 350 degrees. Stir the beans and roast in 10-minute increments, stirring after every 10 minutes, until crunchy, approximately 20 minutes more. Depending on the oven, you may need to bake another 10 minutes or so. Reducing the oven temperature will make it easier to throughly crisp the beans without burning them. (See notes below for a few helpful hints.)
  • Dark-coated pans often brown food more quickly than light-colored pans. If you are baking on a dark-coated pan, it is often helpful to turn the oven temperature down by 25 degrees.
  • Once cooled, if you taste your garbanzos and they are not completely crisp, simply return to the 350 degree F oven for another 10 minutes or so.
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  1. Moe

    We roasted chick peas in our T-fal and it turned out great. I drained a can and let sit for 5 minutes in drainer and then cooked them in the T-Fal and added salt.
    Everyone enjoyed and it only took 25 minutes

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