Want a snack with a little zing on the savory end? Don’t want to rip open a bag of chips and then kick yourself in the behind an hour later? Well then, welcome to my new BFF recipe, roasted & spiced garbanzo beans. It’s genius. Totally satisfies your snacky cravings in a wonderfully healthy way.
Roasted & Spiced Garbanzo Beans
- 1 15 oz. can garbanzos, drained & rinsed
- 1 TBSP. grapeseed/coconut/olive oil
- 1/4 tsp. ground cumin
- 1/4 tsp. ground coriander
- 1/4 tsp. ground ginger or ginger paste
- 1/4 tsp. ground paprika or hot paprika
- pinch of curry
- 1/4 tsp. sea salt or kosher salt
Preheat your oven to 425. If you are ever roasting anything, here’s a great trick. Put your baking sheet in the oven to get it nice & hot before you even put your food on there. That way, food won’t stick to the pan and it gets nicely browned/roasted on all sides. That being said, stick a clean baking sheet in the oven while you do your prep. You will thank me later. Get all your spices out. I didn’t have any ground coriander but I did have coriander seeds so I pulled out my tiny spice smasher and had my kiddo go to town pulverizing the seeds. I promise that I made him wash his hands even though his fingers are a mess:
Listen to the sizzle as they hit the sheet. Music to my ears. Roast those babies for approx. 30 minutes until they are golden & crunchy. I opened up the oven about every 10 minutes to give them a good shake so they would be evenly roasted on all sides. I like mine really crunchy so mine stayed in for closer to 37 minutes…..it’s all about the texture for me. Let them cool completely before eating. These stay good in an airtight container for 2 weeks, but that’s just a silly fact to state because there is no way in heck that these will last that long in anyone’s home.
Keep on cooking! Daniela 🙂