Thursday, April 28, 2016

Roasted Chickpeas aka Garbanzo Beans

These have quickly become one of my favorite healthy snacks... easy to make and filled with good protein and fiber. I just have to measure them out first because it is easy to eat too many. YUMMY!

  1. If using canned Chickpeas, buy 2 14-15oz cans of chickpeas. Drain and rinse your chickpeas. 
  2.  If using dried Chickpeas, I rinsed them and filled my crockpot half full, filled crockpot with 2/3 water and cooked them on low for 8 hours while I slept. Drain and rinse. Using dried chickpeas is cheaper and gave me a bigger quantity to toss with the coatings, which made them even healthier.
  3.  On a paper towel or towel, evenly spread your beans and let dry. I dried mine for about an hour, longer is fine.
  4. Preheat oven to 400 degrees.
  5. Line a cookie sheet with either Silpat, foil or parchment paper.
  6. Evenly spread your dried beans on cookie sheet
  7. Bake for 40-60 minutes, stirring a couple of times. If they are crunchy, they are done. If they are soft, cook a little longer. Be careful not to burn. If you don't want them so crunchy, cook a little less.
  8. After baking, quickly transfer to a bowl and mix with the 2 TBL olive oil or coconut oil.
  9. Then add the premixed seasonings of whatever flavor you are using and mix well.
  10. With the honey cinnamon flavor, after coating, you can put the beans back into the oven for 5 minutes or so to caramelize them.
  11. Then spread the seasonings of whatever flavor you are using and mix well.
  12. With the ranch recipe, mix 2-3 tsp of the whole mix into your baked chickpeas and refrigerate the rest for other recipes.
1 tsp ground cinnamon
1 TBS sugar (can be reduced)
2 TBS honey (can be reduced)
1 tsp sesame oil
1 tsp garlic powder
½ tsp sea salt
1 TBS sesame seeds

1 tsp ground cumin
1 tsp chili powder
½ tsp cayenne pepper
½ tsp sea salt
2 tsp paprika
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
3 tsp brown sugar (can be reduced)

¼ Cup Black Pepper
1½ Cup Parsley Flakes
½ Cup Garlic Salt
2 TBS Salt
¼ Cup Granulated Garlic
¾ Cup Granulated Onion
2 TBL Dill Weed                                                                                              
You can make this in bulk and use 2 TBS at a time when flavoring your chickpeas


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