Shelly's Roasted Chickpeas/Garbanzos |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
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. Ingredients:
3 tablespoons olive oil |
1 (16 ounce) can chickpeas or 1 (16 ounce) can garbanzo beans |
1 tablespoon finely chopped fresh garlic or 1 tablespoon garlic powder |
salt and pepper |
Directions:
1. Drain can of chickpeas/garbanzos. Rinse and drain very well again.
2. Toss drained chickpeas/garbanzos, garlic, oil and seasonings together in bowl.
3. Spread mixture onto large shallow pan so that the chickpeas/garbanzos are in a single layer.
4. Put into 400 degree oven for 30-45 minutes shaking occasionally. Watch carefully so they don't burn.
5. Remove from oven and let cool for a few minutes.
6. Enjoy!
|
|