Makes 1 (15 oz) can of Garbanzo Beans. (Can easily be doubled or tripled for larger crowds and parties)
This recipe is ridiculously easy. With prep time under 10 minutes, about an hour to roast, and a minimal ingredient list, you'll always make sure to have a spare can of garbanzo beans in your pantry.
This recipe has endless serving possibilities. Perfect for topping salads and soups, serving as a bar snack, and dare I say - a clever nutty & spicy topping for ice cream and chocolate cake.
This recipe is quite a spicy flavor punch to the face. If you would like a milder version, simply replace the chili flakes and cayenne pepper for mild/sweet paprika and mild chili powder.
The trick to getting these perfectly crunchy is to first dry roast the beans before seasoning and glazing. This will take about 40 minutes of baking time but well worth the wait. Once the beans are perfectly crunchy, toss them in the glaze and bake them for another 10 - 15 minutes, just until they're perfectly golden and irresistible! Best served slightly warm - right after roasting.
Crunchy Garbanzo Beans with Chili, Honey, & Lime
1 (15 oz) can garbanzo beans or chickpeas, rinsed and patted dry with paper towel
Glaze
1 Tbsp olive oil
1 Tbsp honey
1 Tbsp lime juice
1/4 tsp chili flakes (for milder version, use mild chili powder)
1/8 tsp onion powder
Pinch of cayenne pepper (for milder version, use sweet paprika)
Good pinch of black pepper
Good pinch of fine sea salt
Directions:
Preheat oven to 350F degrees with rack in middle position.
On a baking sheet lined with parchment paper, spread the prepped garbanzo beans in a single layer (DO NOT coat the beans with oil or anything at this stage). Bake until dry and crunchy (beans will not have sufficient browning), about 40 - 50 minutes.
Meanwhile make the glaze: With a small whisk, mix together the oil, honey, lime, chili, onion powder, cayenne, salt and pepper, until thoroughly combined.
Once beans are dry and crunchy, add the hot beans to the glaze. Mix to thoroughly coat all the beans. Return the coated beans to the parchment lined pan. Bake for an additional 10 - 15 minutes, until perfectly golden-brown. Serve slightly warm right after roasting.
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