Saturday, June 18, 2011

Crispy Roasted Garbanzo Beans

I recently purchased two cookbooks off Amazon: Canyon Ranch Cooks and Canyon Ranch Nourish. I love them. They have hundreds of delicious, nutritious dishes. Usually when I buy a cookbook, I only really like two or three of the recipes, but I am just about liking every one I make from these books.

I made this snack when my mom and grandma were up in College Station last weekend. I'm excited to make these and other spice variations in the future! These are surprisingly spicy, so if you don't do spicy, I'd omit the cayenne pepper.

Crispy Roasted Garbanzo Beans
Canyon Ranch Nourish: indulgently healthy cuisine
Makes six 3/4 cup servings

1 Tbsp evoo
1/4 cup freshly grated parmesan
2 tsp garlic powder
1/2 tsp sea salt
1 Tbsp onion powder
1/4 tsp dried basil
1/2 tsp dried oregano
1/4 tsp cayenne
1/2 tsp freshly ground black pepper
Two, 15-oz cans garbanzo beans (chickpeas)

1. Preheat the oven to 400 degrees F. Lightly spray a baking sheet with canola oil spray.

2. Combine the olive oil, parmesan, garlic powder, salt, onion powder, basil, oregano, cayenne, and pepper in a large bowl.

3. Rinse and drain the garbanzo beans well and pat dry. Add the beans to parmesan mixture and toss together until well coated.

4. Spread the beans evenly on a baking sheet and roast for 1 hour, stirring every 15 minutes, or until golden brown and crunchy. (I baked them for 1 hour; however, a lot of recipes on the internet say 30 minutes is enough. I guess if you don't want them super crispy, shorten the cooking time.)

Each serving contains
170 calories
20 g carbohydrate
7 g fat
8 mg cholesterol
10 g protein
313 mg sodium
3 g fiber

1 comment:

  1. Thanks for this recipe! I had just heard of the idea (on Amazon actually) of baking chick peas, which would have never occured to me. Looking forward to trying this.