Roasted Garbanzo Beans
GARBANZO BEANS (Chickpeas): Many public health organizations, including the American Cancer Society, recommend legumes as a key food group for preventing disease and optimizing health. Garbanzo beans have always been valued for their high fiber content, supporting digestive tract function. In addition, garbanzo beans contain plentiful amounts of antioxidant nutrients like vitamin C, vitamin E, beta-carotene and other unique phytonutrients.
Serves 4-6 for snacking
2 (15-ounce) cans chickpeas
2 tablespoons olive oil
1/2 to 3/4 teaspoon salt
1/2 to 1 teaspoon garlic powder
2 to 4 teaspoons finely chopped fresh herbs like rosemary, thyme, or parsley
Arrange a rack in the middle of the oven and heat to 400°F.
Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.
Pat the chickpeas very dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.
Spread the chickpeas out in an even layer on a rimmed baking sheet. Drizzle with the oil and sprinkle with the salt. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.
Roast the chickpeas for 20 minutes, stirring the chickpeas or shaking the pan half way at 10 minutes. A few chickpeas may pop – that’s normal.
At 20 minutes, toss the chickpeas with the spices. Sprinkle the spices if using over the chickpeas and stir to coat evenly. Return to the oven for another 10 minutes.
The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle, about 30 minutes total. Serve while the chickpeas are still warm and crispy.