Roasted Garbanzo Beans/Chickpeas
- Ready In:
- 2 (15 ounce) cans garbanzo beans (chick peas)
- cooking spray
- 1 tablespoon cajun seasoning, heaping
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
- cayenne, to taste
- Drain garbanzo's in a strainer and rinse well with cool water. Shake to help remove water. Let sit to drain while proceeding.
- Cover a rimmed cookie sheet or shallow casserole dish with cooking spray. Pour garbanzos on the foil and spread them into a single layer. Take a few sheets of paper towel and gently press over the top of the beans just to remove any extra liquid- speeds cooking time too.
- Spray top of beans with cooking spray and sprinkle seasonings over the beans. Shake pan to help distribute the seasoning and make sure the beans are all in a single layer.
- Place pan in an oven and set to 350 F- no need to preheat. Use lowest rack on oven and return every 15-20 minutes or so to shake the pan so nothing burns. Be gentle or they may spill over the sides. Cook until beans are browned and crispy. About 45 minutes.
- Remove from oven and pour into a heat-safe bowl with tight fitting lid to cool. Careful they are HOT to the touch!
- Snack away! Keep these stored in the bowl for best freshness or in a ziploc bag.
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I made these exactly as described by somebodys_sweet_pea and can confirm that they came out perfect. In summary, I drained and rinsed them before going to bed and let them dry out overnight (still needed to pat them dry in the morning) Dry roasted them at 300 degrees (without preheating) for an hour, giving the pan a good shake every 15 minutes. I then sprinkled 1/2 tsp of olive oil, gave the pan a shake, and sprinkled with salt, black pepper and powder and gave the pan another shake. Put back in at 350 for another 10 minutes and then let them cool completely. Crunchy and delicious.
I soaked dry garbanzo beans , soaked them over night and cooked them the next day. I used some to make hummus, and the rest to make this recipe. I prefer using the dry beans over canned beans. It's a little more effort, but a lot less sodium and preservatives. This recipe is great to try with almost any seasoning! I used Sharwarma seasoning this time. Next time, Cajun , or Morrocan. My kids will devour these too!!