Spice-Roasted Crunchy Garbanzos
Serves: about 6
Yield: 3 cups
A crispy, crunchy snack, you can go sweet or savory with the basic technique of dry roasting. Munch them as an alternative to nuts or popcorn, or add them to yogurt.
Preheat the oven to 400° F. Line a baking sheet with parchment paper or a silicone mat.
Using several layers of paper towels, blot garbanzos as dry as possible without smashing them (see note). Spread beans in a single layer on the prepared baking sheet.
Bake for 40 minutes, stirring or gently shaking the pan every 10 minutes to prevent burning.
Meanwhile, whisk together canola oil, honey, spices and salt.
Remove the pan from the oven and toss hot beans with oil-honey mixture. Spread beans in a single layer and bake until the glaze is dry and shiny, another 5 to 8 minutes. Let cool and store in an airtight container for up to one week.
Remove any skins that pop off, as they can burn in the oven. The dryer the beans are, the crispier they’ll become.
The same baking technique can be used with savory spice mixes. Try replacing the honey with Sriracha or tamari, and the warm spices with smoked paprika, harissa or your favorite curry powder.
We love the large size and mild flavor of the York garbanzo for this recipe. They’re grown on the Palouse Prairie, by members of the Pacific Northwest Farmers Co-op.
Each 1/2 cup serving: 160 cal, 4.5g fat (.5g sat), 0 mg cholesterol, 200mg sodium, 25g carb, 6g fiber, 7g protein
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