Sunday I finally tried this recipe I bookmarked from FitSugar. We have a surplus of garbanzo beans in the pantry because I always pick up a can at the store with the intent of using them on salads, forgetting that I already have 4 cans at home.
It was super easy.
1 - 15 oz. can of chickpeas (garbanzo beans)
1 tablespoon olive oil
1/2 teaspoon sea salt
2 tsp spice mixture (a curry, Morrocan, or Mexican spice mixture work well)
Heat the oven to 400. Un-can the beans. Drain. Pat dry.
Put olive oil, spices, salt in a bowl. Add beans. Stir.
Put on baking sheet.
After 30 minutes in the oven:
I snacked on them as is. Hubs threw some on his salad. For this batch, I used a “Moroccan spice” that came straight from Morocco courtesy of a friend who traveled there!
The recipe warned “Make sure the chickpeas are completely dry after draining and rinsing them. Otherwise they'll end up chewy and soggy.” Most were crunchy, some were a little chewy. I thought I had these dried out well enough, but clearly not (or maybe they needed to spend a few more minutes in the oven?)
Verdict: Not bad! As the Mr. said, they taste like dried garbanzo beans with spices on them. I’d make these again, and I would probably leave them in the oven a little longer (or shake on the tray mid-baking a couple times instead of just once).