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    You are in: Home / Recipes / Shelly's Roasted Chickpeas/Garbanzos Recipe
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    Shelly's Roasted Chickpeas/Garbanzos

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    ~Bekah~'s Note:

    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.

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    Units: US | Metric


    1. 1
      Drain can of chickpeas/garbanzos. Rinse and drain very well again.
    2. 2
      Toss drained chickpeas/garbanzos, garlic, oil and seasonings together in bowl.
    3. 3
      Spread mixture onto large shallow pan so that the chickpeas/garbanzos are in a single layer.
    4. 4
      Put into 400 degree oven for 30-45 minutes shaking occasionally. Watch carefully so they don't burn.
    5. 5
      Remove from oven and let cool for a few minutes.
    6. 6

    Ratings & Reviews:

    • on July 19, 2003


      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

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    • on July 17, 2003


      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~!!

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    • on March 30, 2004


      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.

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    Read All Reviews (17)


    Nutritional Facts for Shelly's Roasted Chickpeas/Garbanzos

    Serving Size: 1 (83 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 227.8
    Calories from Fat 102
    Total Fat 11.4 g
    Saturated Fat 1.5 g
    Cholesterol 0.0 mg
    Sodium 339.6 mg
    Total Carbohydrate 26.4 g
    Dietary Fiber 5.0 g
    Sugars 0.0 g
    Protein 5.7 g

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