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Prep 10 mins
Cook 30 mins
An adopted recipe from my dear friend Shelly: "From Mark Bittman's "How to Cook Everything." The beans tend to "pop" during cooking and a few may land on the bottom of your oven." Feel free to change the seasonings, and I have extended the cooking time due to reviews that they weren't Crispy enough.
- Drain can of chickpeas/garbanzos. Rinse and drain very well again.
- Toss drained chickpeas/garbanzos, garlic, oil and seasonings together in bowl.
- Spread mixture onto large shallow pan so that the chickpeas/garbanzos are in a single layer.
- Put into 400 degree oven for 30-45 minutes shaking occasionally. Watch carefully so they don't burn.
- Remove from oven and let cool for a few minutes.
These are AWESOME tasting little buggers!! I roasted these in my toaster oven, which is a bit unpredictable in temp., so I think I could have left them in a little longer as they were still a bit soft. But, the taste is WONDERFUL!!!! I love the fact that this is a sinful tasting snack, but yet it is so good for you! Definitely a keeper! Thanks Clintsgirl!! ~Manda
OMIGOSH!!! These were soooooooo wonderful! I'm sitting here eating them as I type. They are awesome by themselves, but I'm thinking they'll be incredibly good also in a pasta salad. I don't think I will ever go back to using plain canned chickpeas in anything again. These will be a regular in my house~!!
Awesome! The answer to a South Beach dieter's prayer...This will definitely become a regular in my home. After reading the other recipe reviews, I took a few precautions before making this. I prepared my chickpeas using a pressure cooker, then drained and patted them dry with paper towels. I then let the chickpeas air dry on freezer paper for about 15 minutes. I prepared the recipe as directed, but only cooked half for the first batch. They were great--nice and crispy. Then for the remaining part, I added 2 teaspoons of Worcestershire Sauce to see if I could approximate the flavor of the cereal party mix. I baked as directed. It came out fine, but I wanted more spice. I added 2 teaspoons more Worcestershire Sauce to the bottom of the bowl I'd mixed the batches in (which still retained a little of the oil/garlic mixture). I then tossed the cooked chickpeas in that, and it turned out pretty well. I, too, had trouble with the garlic blackening, but I think that was because I didn't mince it finely enough.