ROASTED CHICKPEAS (GARBANZO BEANS)
Steps:
- Preheat oven to 350°F
- Drain and rinse a 15.5 ounce can of chickpeas (garbanzo beans). Pat very dry between two paper towels and allow to air dry for 10-minutes. *Residual moisture will cause the chickpeas to steam rather than roast and get crisp.
- Toss chickpeas with olive oil and salt
- Place chickpeas in a single layer on a rimmed baking sheet in the oven.
- Roast for 15 minutes, shake the pan, and cook for additional 15 minutes. Check to see if done. If not continue cooking. and continue roasting until crispy, about 30-40 minutes total.
- Once crunchy, sprinkle with pepper, garlic powder, and chili powder and cook 5 more minutes.
- Remove from sheet pan and allow to cool for 5 minutes on the pan
- Serve in a bowl, or store in a sealed jar
Nutrition Facts : Calories 107 kcal, ServingSize 2 ounces, Carbohydrate 15 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Sodium 151 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 3 g
FRESH SHELLIE (SHELLY) BEANS
I was introduced to these beans many years ago by my ex Mother N Law, who was from Alabama, I had never heard of them in my home state of Arkansas. These beans are known by other names depending on where you are from, some refer to them as Cranberry Beans because of the color of the outer shell & the cranberry specks on the...
Provided by Rose Mary Mogan
Categories Vegetables
Time 1h50m
Number Of Ingredients 8
Steps:
- 1. Pick through beans for debris, and other foreign particles, then wash & drain.
- 2. Add the beans to a medium size pot, Add in the celery, onions, garlic, ham and spices. Add enough water or chicken broth to cover beans. Cover with a tight fitting lid, and bring to a boil. Skim off any accumulated foam. Lower heat so beans will simmer. Proceed to cook on medium high until beans are tender.
- 3. Check pot periodically to make sure beans are still covered with liquid, and replenish as needed. Continue cooking until beans are tender or as desired. Stirring occasionally I cooked mine about 1 1/2 hours. Taste and adjust seasoning if desired.
- 4. Serve as desired.
- 5. I served mine with a skillet of Southern Style Corn Bread. I enjoyed every morsel.
SAUTEED CHICKPEAS/GARBANZOS
Posted in response to a request. This is a recipe from my dad's vegan cookbook. My sister used to be vegan, so he made it up for her and the rest of us, if we wanted to try the recipes.
Provided by WI Cheesehead
Categories Lunch/Snacks
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil and saute onions for 2 minutes, stirring.
- Add garbanzo beans and saute 7 minutes more, stirring frequently.
- Add reserved bean and tomato juices, cumin, chili powder, and salt and cook, uncovered, on low to medium heat for 5 minutes to reduce sauce to gravy consistency.
- Add drained tomatoes, mix well, and serve.
Nutrition Facts : Calories 363.5, Fat 12.8, SaturatedFat 1.7, Sodium 1055.1, Carbohydrate 53.2, Fiber 10.5, Sugar 3.3, Protein 11.1
ROASTED GARBANZO BEANS/CHICKPEAS
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
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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