Sunday, February 7, 2010
Curiously Addictive Roasted Garbanzo Beans
I made these last night to snack on during the Superbowl. When I pulled them from the oven, Kris reached for one, tasted it, then said, "Well, at least we can say we tried them..."
I sadly agreed. They were okay but nothing special. I sprinkled them with a little extra salt and put them in a dish anyway since they were already made. The game started and I reached for a handful. Then Kris reached for a handful. Then I reached for another handful. Then he reached for another handful... Before I knew it they were gone.
I don't know what happened but they seemed to get better the more we ate them. Or maybe they just needed that little bit of salt after roasting to make the flavors pop. Either way, I'm so glad I didn't just throw them out. These will be a new football, movie night, or anytime snack at our house.
Have you ever been unimpressed with something you made then suddenly fallen in love with it?
Roasted Garbanzo Beans
* Garbanzo beans are also known as chickpeas, or 'ceci' beans in Italian.
* Yours should look a little darker and more shrunken than mine pictured - I didn't leave this batch in quite long enough.
1 14 oz can of garbanzo beans, drained, rinsed thoroughly then patted dry with paper towels
3/4 teaspoon kosher or sea salt
1/4 teaspoon fennel seeds (you can reduce this if you don't want them this pronounced in the mix)
1/8 teaspoon ground cinnamon
1/8 teaspoon coriander
1/8 teaspoon garlic powder
1/2 teaspoon cumin
2 teaspoons olive oil
another 1/4 teaspoon kosher salt to sprinkle over as soon as they're pulled from the oven
Preheat oven to 400.
Place the beans on a large, rimmed cookie sheet. Dust them with the salt, fennel, and spices, tossing with a spatula (fingers are even better.) Drizzle with the olive oil and toss again to make sure they're all coated.
Roast for 15 minutes then give the pan a good shake and continue roasting another 12-15 minutes, until the beans are dark brown in places, have shrunk a bit, and have a nice crispy texture.
Remove, toss with additional salt while hot, and serve.