This recipe comes with a warning. These roasted garbanzo beans are highly addictive. If you sit down with a bowl of them you will not be able to stop yourself from finishing the whole yummy batch. The good news is that you don’t have to. They are extremely nutritious and low in calories, so go ahead. Indulge.
- garbanzo beans - 1 can
- safflower oil - 2 tbsp
- salt -
- cayenne powder (optional) -
- garlic powder (optional) -
Garlic is a powerful antiviral, antibacterial, and natural antibiotic. Garlic produces a chemical called allicin which promotes the production of white blood cells which help fight against toxins.
Preheat the oven to 400.
Rinse the garbanzo beans. Dry them with a paper towel. They really need to be dry or they won't get crunchy.
Place on a flat baking tray, and add oil, salt and spices. I say that the garlic powder and cayenne pepper are optional because you can really add any spice that appeals to you. I use cayenne pepper and garlic powder because my family loves that combination. You can use onion power, tumeric, cumin, coriander or whatever spice combination whose flavors you like.
Cook for ~30 minutes. Shake them around a bit while they are cooking to ensure they crisp up evenly. The beans are done when they are crunchy and have a nice toasted look about them.
They disappear pretty quickly so put some aside for yourself. I have to hide mine behind my computer or I won't get any at all....