I thought I’d share with you a snack that’s healthy (they’re roasted, not fried), easy (5 minutes hands on time), easy (using canned garbanzo beans), addictive (you might as well double the recipe when you’re making it). The texture of roasted chickpeas is surprisingly crispy/crunchy – they make that lovely, loud crunch in your mouth like potato chips. And when you tell people that this recipe starts with 1 can of garbanzo beans, they won’t believe you. Chickpeas and garbanzo beans are the same thing. Just one warning. As I ate the entire batch by myself in one sitting: these roasted chickpeas are really perfect as a little bar snack to nibble on with beer. And I emphasize nibble and little. As addictive as roasted chickpeas are, they’re still beans. And if you eat the entire batch…which is 1 can of garbanzo beans…well, you might imagine the consequences.
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 roasted chickpeas stored in the bowl for best freshness or in a ziploc bag.