Sunday, April 18, 2010

Ceci arrostiti

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
  1. Heat oven to 400 degrees.
  2. Mix oil and beans, tossing to coat. Feel free to loosen skins lightly, they will crisp nicely if slightly detatched.
  3. Since I made to flavors I divided the batch in half and coated each half with a different flavor. Season to taste.
  4. Spread seasoned beans in a single layer on a baking sheet (I used foil to divided the sheet in half).
  5. Roast in oven 30-40 minutes.
  6. Cool slightly then serve.
The beans in the foreground are the ones with cayenne pepper and brown sugar.

1 comment:

  1. Oh my gosh-I must try these. I've mad them with pumpkin spice and they are wonderful!