Spicy Roasted Garbanzo Beans
Spicy Roasted Garbanzo BeansLast Monday, the almost 7.5 yo gobbled up a bowlful of Stir-fried Kale with Roasted Garbanzo beans that I had made (and photographed) for a client. And a week before that he couldn't stop munching on these Spicy Roasted Garbanzo Beans. He snuck in every couple of minutes to ask me if I was done taking photos and each time he picked up a few to sample - see the empty spots on the baking sheet - that was him!
Yup, we are going through a phase alright where the almost 7.5 yo is surprising us by trying out new food with gusto and re-trying things that he had previously refused after a single bite! I sincerely hope that this lasts long enough!
Spicy Roasted Garbanzo Beans: Ingredients
- 1 can of Organic Garbanzo Beans (look for BPA-free label) or 2 Cups of cooked Garbanzo beans
- Lemon wedges
- 1 tbsp. of oil
- 1 tsp Chaat Masala (mix of Indian spices, available in Indian Stores)
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1 tbsp. cilantro, chopped and tightly packed
- Salt and freshly cracked bell pepper to taste
Spicy Roasted Garbanzo Beans - How to make it
Preheat oven to 400 F. Grease a cookie sheet with oil and set it aside
Mix together all the spices in a bowl and set it aside.
If using canned beans, then be sure to drain all the liquid, rinse under running tap water for a minutes and then pat dry with a paper towel to get rid of as much moisture as possible.
Toss the cooked garbanzo beans/chickpea with lemon juice, oil and season with salt and freshly cracked black pepper. Arrange the garbanzo beans/chickpea in a single layer on the cookie sheet. Bake for garbanzo beans/chickpeas for about 25 minutes - give it a shake every 10 minutes or so.
Once it is done to your desired level of crispiness, take it out and transfer into a bowl. Add a couple of squeezes of lemon juice, the mix of spices and chopped cilantro. Toss, and serve while it is still warm.