July 2, 2010
Roasted Garbanzo Benas
19 ounce can of garbanzo beans (chickpeas)
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
pepper to taste
1/2 teaspoon of your favorite dried herb or spice (optional)
Drain, rinse, and pat dry the garbanzo beans. Toss them in a bowl with olive oil, salt, pepper and herbs/spices. Arrange them in a single layer on a rimmed baking sheet, and cook at 300 degrees for 20-30 minutes. Be sure to stir them every 15 minutes. I tend to take them out just before they are done, they continue baking a bit as they are cooling. You don't want to over cook them, otherwise they get really crunchy. I like them crunchy on the outside, but still a bit soft on the inside. Serve at room temperature. Chickpeas can be stored in an airtight container for up to 5 days. Enjoy!