Ever since I saw the fried chickpeas (garbanzo beans) on the airline magazine on Southwest, I had wanted to make this snack. I don't particularly like garbanzo beans. I like hummus but that's about it. I think it is a textural thing. For health reasons I decided to roast these, having just learned about this technique on a variety of sites. I made two different flavors (because I know some of my visitors aren't garlic fans). They were great right out of the oven but when I tried to store them it didn't work well. Tomorrow I am going to try and put them in the toaster oven to try and rejuvenate them for the people coming over.
Ceci arrostiti (Roasted chickpeas)
1 can garbanzo beans, drained, rinsed and dried on a clean dish towel
2 tsp olive oil
black pepper, fresh garlic minced, dried rosemary, kosher salt
brown sugar, cayenne pepper, dried rosemary, kosher salt
- Heat oven to 400 degrees.
- Mix oil and beans, tossing to coat. Feel free to loosen skins lightly, they will crisp nicely if slightly detatched.
- Since I made to flavors I divided the batch in half and coated each half with a different flavor. Season to taste.
- Spread seasoned beans in a single layer on a baking sheet (I used foil to divided the sheet in half).
- Roast in oven 30-40 minutes.
- Cool slightly then serve.