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Nutrition Facts
Serving Size 1 (145g) Recipe makes 8 servings
Calories 126
Calories from Fat 10		(8%)
Amount Per Serving		%DV
	Total Fat 1.2g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 317mg		13%
Potassium 182mg		5%
Total Carbohydrate 24.1g		8%
	Dietary Fiber 4.7g	18%
	Sugars 0.0g
Protein 5.3g		10%
detailed view... how is this calculated?

Roasted Garbanzo Beans/Chickpeas

Recipe #331939 | 49 min | 4 min prep | add private note

⁽²²⁾ RATE IT NOW Print Recipe

By: mama's kitchen
Oct 20, 2008

These are addictive little snacks. Crunchy and flavorful BUT actually good for you too! The spicier you get these the better imho! Plus, spicy foods are supposed to increase your metabolism! A reviewer said these made their mouth dry- Guess they might also increase my water intake! Make sure to get them good and dry before baking and they will cook more quickly.

SERVES 8 (change servings and units)

Ingredients

2 (15 ounce) cans garbanzo beans (chick peas)
cooking spray
1 tablespoon cajun seasoning, heaping
1 teaspoon garlic powder (optional)
1 teaspoon onion powder (optional)
cayenne, to taste

Directions

1
Drain garbanzo's in a strainer and rinse well with cool water. Shake to help remove water. Let sit to drain while proceeding.
2
Cover a rimmed cookie sheet or shallow casserole dish with cooking spray. Pour garbanzos on the foil and spread them into a single layer. Take a few sheets of paper towel and gently press over the top of the beans just to remove any extra liquid- speeds cooking time too.
3
Spray top of beans with cooking spray and sprinkle seasonings over the beans. Shake pan to help distribute the seasoning and make sure the beans are all in a single layer.
4
Place pan in an oven and set to 350 F- no need to preheat. Use lowest rack on oven and return every 15-20 minutes or so to shake the pan so nothing burns. Be gentle or they may spill over the sides. Cook until beans are browned and crispy. About 45 minutes.
5
Remove from oven and pour into a plastic bowl with tight fitting lid to cool. Careful they are HOT to the touch!
6
Snack away! Keep these stored in the bowl for best freshness or in a ziploc bag.

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Featured Reviews for This Recipe

From: Katemeri

On Aug 27, 2009

The flavor was good! I live in a tropical climate so within a half hour of placing them on the party food table they had gotten too soft and had to be thrown out. They would be a good snack food in a climate that's not so humid.

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From: sleepy seed

On Apr 21, 2009

Mine turned out a bit soft on the inside, and that was fine by me. These are incredibly addictive. I made my own cajun spice blend just for this, and I'm super glad I did!

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From: RedFarmGirl

On Nov 1, 2008

These are quick and easy and so delicious! And did I mention addictive? My method is to roast the peas on a non-stick cookie sheet, stirring occasionally to keep them from sticking. After they are dry roasted, I pour them in a container, add 1/2 tsp olive oil plus chili power, salt, cayenne, and onion powder. Then shake, shake, shake! The oil helps the spices to stick to the peas and it's less messy than adding spices before/during the roasting. Also, I make sure to keep the lid off the container for about 1 hour after roasting so the steam won't cause the peas to soften. Yummy!

15 people found this review helpful

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From: Patrick Blair

On Jan 6, 2009

WOW! GREAT idea!! I've had 2 cans of chick peas in my pantry for months now... I had NO idea what to do with them. ZLike JenzyGirl's husband, I'm not too fond of chick peas, but these were magnificent! I actually just went with garlic salt and cracked black pepper. I actually prepped them while making breakfast the other day. They dried in the strainer for about 30 minutes and then on the towels for another 30 minutes. When the biscuits came out of the oven, the garbanzos went in... I shook them about every 10 minutes or so. PERFECT snack... I actually added chick peas to my next shopping list!

6 people found this review helpful

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