Roasted Garbanzo beans

Roasted Garbanzo Beans/Chickpeas

Today I made this healthy snack again. It’s one of our favorite snacks and you can use any spices you like. I like to use olive oil instead of the spray.
While the oven is on, I like to throw in some potatoes to bake for meals during the week to save on energy. When I’m done using the oven, I leave the oven door open to heat the kitchen in the winter. One other thing, this recipe is off the web but I find that after rinsing the beans I toss everything in a large ziplock bag and then spread it out on a baking pan and toss the greasy bag in the trash.

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

Directions:

1
Drain garbanzo’s in a strainer and rinse well with cool water. Shake to help remove water. Let sit to drain while proceeding.
2
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.
3
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.
4
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.
5
Remove from oven and pour into a plastic bowl with tight fitting lid to cool. Careful they are HOT to the touch!
6
Snack away! Keep these stored in the bowl for best freshness or in a ziploc bag.

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