Pineapple Teriyaki Roasted Chickpeas Garbanzo Beans Recipes

PINEAPPLE TERIYAKI ROASTED CHICKPEAS (GARBANZO BEANS)

Pineapple Teriyaki Roasted Chickpeas (Garbanzo Beans) image

Make and share this Pineapple Teriyaki Roasted Chickpeas (Garbanzo Beans) recipe from Food.com.

Provided by PenlopePitstop

Categories Low Cholesterol

Time 8h45m

Yield 2 Cups, 4 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup fresh pineapple
1/4 cup pineapple juice
2 tablespoons brown sugar
1/4 cup teriyaki sauce (I used Kikkoman)
1/2 teaspoon minced garlic
1/8 teaspoon sesame oil
15 ounces chickpeas, drained, rinsed and patted dry

Steps:

Place all ingredients in a small bowl. Mix well until brown sugar is dissolved.
Use a blender or immersion blender to thoroughly mix the ingredients.
Add drained, rinsed and patted dry beans and cover bowl with plastic wrap and place in the refrigerator for eight hours or overnight. You can also put the marinade and beans in a jar with a lid. Gently shake or stir the beans every few hours.
Remove marinated chickpeas/garbanzo beans and drain. Poor drained peas onto a paper towel lined baking sheet and pat dry. Leave them out to air dry for about an hour. The dryer the chickpeas are the better.
Leave them out to air dry for about an hour; the dryer the chickpeas are the better.
Spray another baking sheet with nonstick spray then line with parchment paper. Bake in a 400° oven for 40 to 60 minutes, or until desired crispiness is obtained. Shake the pan every 15 minutes.
Allow to cool completely because the chickpeas finish crisping up as they cool. Place in a serving bowl and enjoy!

Nutrition Facts : Calories 184, Fat 1.4, SaturatedFat 0.1, Sodium 1010.2, Carbohydrate 37.1, Fiber 4.9, Sugar 11.8, Protein 6.5

TERIYAKI CHICKPEAS RECIPE - (4.4/5)

Teriyaki Chickpeas Recipe - (4.4/5) image

Provided by á-29897

Number Of Ingredients 7

Ingredients

1 teaspoon corn starch dissolved in 1 tablespoon water
3/4 teaspoon garam masala
1/4 cup toasted sesame oil
1 tablespoon tamari
3 tablespoons agave nectar or maple syrup
splash rice vinegar
2 cups cooked chickpeas (or one 15-ounce can), drained

Steps:

Dissolve the cornstarch, adding an additional tablespoon of water if necessary. Whisk in everything else except the chickpeas. Warm up a large skillet over medium heat. Add the drained chickpeas, then the teriyaki mixture. Toss to coat. Simmer until the sauce has reduced to a thick glaze, stirring occasionally to keep the chickpeas from sticking.

ROASTED GARBANZO BEANS/CHICKPEAS

Roasted Garbanzo Beans/Chickpeas image

These are addictive little snacks. Crunchy and flavorful BUT actually good for you too! The spicier you get these the better imho! Plus, spicy foods are supposed to increase your metabolism! A reviewer said these made their mouth dry- Guess they might also increase my water intake! :) Make sure to get them good and dry before baking and they will cook more quickly.

Provided by Mamas Kitchen Hope

Categories Lunch/Snacks

Time 49m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

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

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.

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