Roasted Garbanzo Beans/Chickpeas

"These are addictive little snacks. Crunchy and flavorful BUT actually good for you too! The spicier you get these the better imho! Plus, spicy foods are supposed to increase your metabolism! A reviewer said these made their mouth dry- Guess they might also increase my water intake! :) Make sure to get them good and dry before baking and they will cook more quickly."
 
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photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Bonnie G #2 photo by Bonnie G #2
photo by WicklewoodWench photo by WicklewoodWench
photo by Mami J photo by Mami J
photo by januarybride photo by januarybride
Ready In:
49mins
Ingredients:
6
Serves:
8
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ingredients

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directions

  • 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.

Questions & Replies

  1. Do you cook the beans first? Or fix this recipe with them uncooked?
     
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Reviews

  1. YUM! These are good and addictive, as other reviews already state! I dry roasted these at 300 degrees for about an hour, giving the pan a good shake every 10-15 minutes. I then sprinkled with a little EVOO, gave the pan a shake. Sprinkled fairly liberally with salt and curry powder, gave the pan a shake. Put in at 350 for just about 10 or so minutes. VOILA! I'm excited to try different seasonings. Also, next time I'll either use very minimal oil, or I may even try sticking with nonstick spray - seems you just need enough moisture to prevent burning and get the seasoning to stick. Will be great on a salad as well... MMM! THANKS!
     
  2. WOW! GREAT idea!! I've had 2 cans of chick peas in my pantry for months now... I had NO idea what to do with them. ZLike JenzyGirl's husband, I'm not too fond of chick peas, but these were magnificent! I actually just went with garlic salt and cracked black pepper. I actually prepped them while making breakfast the other day. They dried in the strainer for about 30 minutes and then on the towels for another 30 minutes. When the biscuits came out of the oven, the garbanzos went in... I shook them about every 10 minutes or so. PERFECT snack... I actually added chick peas to my next shopping list!
     
  3. Wow, sooooooo soooooo good! I really enjoyed this unusual twist on using chickpeas! The recipe worked out fantastically and the spice mix was so tasty! I would have never thought that the chickpeas would get as crunchy as they got and that Id like this as much as I did. Mmmm, I cant wait to make another batch! :) I used dried chickpeas, which I had soaked and cooked beforehand and instead of cooking spray used a little oil. Perfect! THANK YOU SO MUCH for sharing this fantastic recipe with us, Hope!
     
  4. I was impressed. I didn't use cajun seasoning (didn't have any), but chili powder, season salt and onion powder, and cayenne. I dried off the chickpeas, sprayed lightly with cooking spray and then sprinkled the spices on. I had them on a jelly roll pan with parchment paper (no mess!!). I did end up keeping them in for 60 minutes. Very good. Btw, if you want something crispy do not close it in a bag or tupperware or anything like that until thoroughly cooled. Else, as others have stated they will soften.
     
  5. These are quick and easy and so delicious! And did I mention addictive? My method is to roast the peas on a non-stick cookie sheet, stirring occasionally to keep them from sticking. After they are dry roasted, I pour them in a container, add 1/2 tsp olive oil plus chili power, salt, cayenne, and onion powder. Then shake, shake, shake! The oil helps the spices to stick to the peas and it's less messy than adding spices before/during the roasting. Also, I make sure to keep the lid off the container for about 1 hour after roasting so the steam won't cause the peas to soften. Yummy!
     
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Tweaks

  1. 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!!
     
  2. Mmmm. These were very good. I subbed jerk seasoning for the cajun seasoning because that's what I had on hand. It yielded a crunchy, spicy snack that's actually high in protein and fiber--so much better than the flaming hot Cheetos I normally crave. I'll be making these again. I have to--the ones I made yesterday are already gone. Made for Healthy Choices Tag Game.
     
  3. LOVE THESE. Mine took 1 hour. Instead of the cajun seasoning, I used a heavy dusting of some Greek seasoning which turned out FANTASTIC and then I skipped the garlic and onion (since they were already in my mixed seasoning). Will absolutely make this again!!!! Made for Veg*n tag.
     

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