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Roasted Garbanzos (Chickpeas)

Submitted by: whaledancer on April 10, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Roasted Garbanzos (Chickpeas)

These have a nice roasted, nutty taste and make a low-fat alternative to beer nuts. They’re also good on salads.

Difficulty: Easy

Servings: About 4

Prep Time: 5 minutes   Cook Time: 45-50 minutes  


Olive oil spray (or olive oil)
2 cups garbanzos, either canned (drain & rinse) or homecooked
1/4 tsp garlic powder, or to taste (I use lots)
1/8 tsp red pepper, flakes or powder


Preheat oven to 350¬ļF. Lightly coat a rimmed baking sheet with olive oil spray. Spread chickpeas in a single layer on baking sheet and spray with olive oil (or you can toss with a little olive oil before spreading them out). Sprinkle with garlic powder and red pepper. Toss to coat.

Roast on the bottom rack of the oven, shaking the pan about every 15 minutes, until browned and crunchy*, about 45 to 50 minutes. Watch carefully toward the end so they don’t burn. Cool before serving.
*Note: In my experience, they don’t get super-crunchy, like beer nuts; they still have a little “chew” to them.

Yields about a cup and a half.

You can vary the seasonings to your taste. Add some cumin, or seasoned salt, or ground rosemary. Be adventuresome. If you cook your own garbanzos and don’t salt them, this can be a low-sodium snack.

Categories: Appetizers & Snacks, Beans, Grains & Rice, Budget, Diabetic, Kid-Friendly, Lactose-Free, Low-Fat, Low-Sodium, Non-Dairy, Special Diets, Vegan, Vegetarian

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  1. 1-28

    I found if I roast them about half way, take them out and let them cool completely, and then finish roasting them, they come out very crunchy. Do have to watch them carefully at the end to avoid burning them. I also find if I let them dry completely after cooking them, it helps them to crisp up and stay crispier longer.

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