Roasted Garbanzos…and other roasted beans

Ann Fulton

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A simple technique and helpful hints for the best crunchy snack—that happens to be fiber- and protein-rich, economical, and easy!

When I first posted my recipe for roasting garbanzo beans, a couple of my friends mentioned that a few of the beans popped in their oven! We quickly determined that the garbanzos still had a good bit of moisture clinging to them; thoroughly draining and patting dry will prevent this. We laughed over the incident, and every time I make this crunchy snack I now think of these friends and smile.

I figured it was time to update this recipe for several reasons. First, this occurrence gave me the thought to take the drying to another level. I now put the well-drained beans on a tea towel or a couple layers of paper towels and allow them to sit on the counter for a few hours to thoroughly dry. You can also put them in the fridge and roast later.

In one case, I didn’t get around to roasting the beans, so I wrapped them up and refrigerated them. I promptly forgot about the beans, discovered and subsequently baked them two days later, and they were perfectly crunchy and delicious.

Another change I made to the recipe over time is the oven temperature. I now start roasting at 400℉ and then reduce the temperature to 350℉. This way, the beans get the initial benefit of the high heat and then continue to cook and crisp up at a lower heat where they are far less likely to over-brown or burn.

On occasion, I have removed the tray from the oven and realized, once the beans cooled, that some were not fully crisp. The simple solution is to put them back in the 350-degree oven for another 10 minutes or so. (This technique reminds me of my grandmother’s favorite way of “freshening” stale pretzels or crackers. A little heat dries them out and restores crunch. This can also be helpful if you live where it is humid and the garbanzos lose their crunch after sitting on the counter for a few days…if they actually last that long!)

Lastly, because I love to experiment in the kitchen, it occurred to me that, if garbanzo beans taste so satisfying once roasted, why not other beans? So, I rummaged through my pantry and started testing.

Below are some photos and a few details about some of the other beans I’ve roasted. I started with a can of black eyed peas that had been in my pantry for quite a while. When they turned out crunchy and satisfying, albeit a little small, I decided that big butter beans could be the ticket. Given the appearance of the roasted butter beans on the baking sheet, I initially thought they were a big failure. Their looks, however, belied their taste, and my son who does not like beans was the biggest fan! Suddenly, I am buying more beans than ever!

Whether you call them garbanzo beans or chick peas—and whether you roast this variety or experiment with one of the many other legumes available—they truly make a perfect snack food when roasted.

The roasted beans make an inexpensive, fiber- and protein-rich snack and can even be a crunchy alternative to croutons in a salad. Use them for added crunch on other things as well, from cooked greens to various grain-based bowls and soups. Sprinkle the crisp beans over creamy hummus. Enjoy them by the handful, and by all means put out a pre-dinner bowl when company arrives…or add them to a charcuterie board.

From boring can of beans to clever hors d’oeuvres…who knew??

Note: I love the flavor of a simple sprinkling of sea salt, but you may certainly experiment with different spice. Click here for a recipe for Indian-Spiced Roasted Garbanzos.

I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛

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