Today I tried making toasted chickpeas (garbanzo beans) for the first time. I’ll say up front that I am the kind of person who likes to eat the old maids when we make popcorn…you know those unpopped and partly popped kernels of corn? I save all the old maids and repop them. Second time around they are crunchy good. Love ’em. So it’s no surprise I liked these chickpeas. They remind me a little of those old maid kernels.
1 16-oz. can of chickpeas, drained and rinsed
1 T. olive oil
ground red pepper
freshly ground sea salt
After draining and rinsing the chickpeas, put them in a bowl lined with a paper towel and swirl them around to dry them a bit more.
After discarding the paper towel, drizzle the chickpeas with olive oil, then sprinkle them with the spices, mixing to coat the chickpeas well. The amount of spice depends on personal taste. I used a light hand, as I’ve never had these before. Next time, I may up the spice a bit.
Spread them in a single layer on a cookie sheet lined with parchment paper.
Bake at 350* for an hour, shaking the pan every 15 minutes to stir the chickpeas. The last 15 minutes, check them every 5 minutes. I’ve read they turn quickly from perfect to burned.
Mine turned out great.
They are delicious, crunchy and spicy. I’ll make them again, but may cook dry chickpeas to use next time. Starting with a bag of dried beans would be cheaper and may be tastier than canned.