Tuesday, February 15, 2011


~ All You - 1/21/11

2 t. olive oil
1 t. cinnamon
1 t. cumin
1 t. allspice
1 t. salt
1/2 t. pepper
2 15 1/2-oz. cans chickpeas, rinsed, drained, thoroughly patted dry

Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil. In a large bowl, combine olive oil, cinnamon, cumin, allspice, salt and pepper. Add chickpeas and toss to coat thoroughly. Turn chickpeas out onto baking sheet and roast, stirring or shaking baking sheet often, until chickpeas are browned and crunchy, 45 to 50 minutes. Transfer to a plate or sheet of waxed paper and let cool before serving, stirring occasionally.

Notes: These are pretty dry if made as directed, but the flavor it good and we all tend to compulsively eat them when they're sitting out. I use four cups of dried beans I previously cooked and froze and skip the foil (used it once, but it made no difference in anything). I stir every 10-15 minutes and it's a little tricky at the end. At 45-50 minutes many of the beans are still a little chewy in the middle, but at 55-60 minutes some of the beans are getting charred. So, just keep an eye on things and cook them to whatever texture you prefer. If you want them super chewy, then shoot for about 20 minutes, but make them as directed if you don't want them chewy at all.


Gwen said...

I LOVE Garbanzo beans, so I am going to try this!

BETHANY said...

Gwen - I really like these, despite their dryness. Hope you like them!