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)
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 plastic 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.