Crispy Garbanzo Beans Recipes

CRISPY GARBANZO BEANS

Steps:

• Spread out the garbanzos on a baking sheet and let them dry, uncovered, in the refrigerator overnight. (If you forget to let them dry overnight, it's okay; you'll just need to cook them longer.)
• Place the bacon in a large skillet over medium-low heat and cook until browned and crispy, 4 to 5 minutes per side. Drain on a paper-towel-lined plate; reserve the fat in the pan. Eat the bacon as snack while you cook.
• Preheat the oven to 400 degrees F.
• Add the dried garbanzos to the pan with the rendered bacon fat. Season with a generous pinch of salt and add the rosemary. Cook over medium-low heat for about 2 minutes, then remove the rosemary sprig. Transfer the garbanzos to a baking sheet and bake until crispy, 35 to 40 minutes, stirring every 10 minutes. (If you did not dry the garbanzos overnight, bake them for 45 to 50 minutes.)
• Let cool to room temp before serving.

CRISPY CHICKPEAS

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray.
• Put the chickpeas on a clean kitchen towel or several paper towels and dry thoroughly. In a medium bowl, toss the chickpeas with olive oil to coat. Sprinkle with the smoked salt and toss again. Transfer in an even layer to the prepared baking sheet.
• Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minutes to 1 hour. Let cool at least 1 hour; the chickpeas will become crunchier as they cool. These are best eaten within 1 day.

CRISPY CINNAMON GARBANZO BEANS

Steps:

• 1. Soak the beans overnight in cool water. Drain and pat them dry with paper towels.
• 2. Preheat oven to 350°F.
• 3. In a bowl, toss the beans with the vegetable oil and sugar.
• 4. Spread them in a single layer on an ungreased baking sheet. Roast them in the oven until crunchy and no longer soft in the centers, about 45 minutes. (Stir them a few times to prevent burning.)
• 5. Immediately toss the beans in a bowl with the cinnamon and salt. Cool and serve, or store in an airtight container at room temperature for up to a week.

ROASTED SPICY GARBANZO BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour the olive oil into an ovenproof pan. Stir the garlic, cumin, and cayenne pepper into the olive oil and mix well. Add the garbanzo beans and toss to coat evenly.
• Bake in preheated oven until garbanzo beans turn golden, about 30 minutes. Remove from oven, and sprinkle with feta cheese and thyme. Serve warm.

ROASTED GARBANZO BEANS/CHICKPEAS

Steps:

• 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.