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.


Ingredients

  • 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 kosher salt, or to taste

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Place the garbanzos on a well-oiled baking sheet with sides. Drizzle with the 1 tablespoon olive oil and and toss (I like to use my clean hands) so that garbanzos are evenly coated in oil.
  3. Sprinkle the salt over beans. (I move all the beans together on the baking sheet so that most of the salt 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.)

Notes

  • Dark-coated pans often brown food more quickly than light-colored pans. If you are baking on a dark-coated pan, it is 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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