Those Roasted Garbanzo Beans I Mentioned

I made more roasted garbanzo beans (or chickpeas, for those so inclined) the other day, and they continue to be delicious. And so very easy, as well! Here’s a little more detail.

You can either use dry or canned garbanzo beans. This time, I used:

Ooh, I guess for some there’s the third option of “chick peas”.

If you’re using dry garbanzos, soak them in water overnight. Done? Good. Now you’re at the same step as if you’d opened up a can. Then move on to step two:

Rinse those mothers! No matter which kind. But especially the canned kind, because (just like beans) the water they’re packed in is slimy and foamy. (Scott is right, I should totally write catalog copy. Because I can’t stop myself from using words like slimy and foamy.)

Then, add my favorite two roasting friends:

Oh my goodness, I love cooking with coconut oil so much. Not only is it packed with healthy fat, and it has an incredibly high smoke point so it doesn’t go rancid in the heat (like most vegetable and seed oils do), but it also tastes really, really good.

Salt, likewise: delicious, and good for you.

Pat your garbanzo beans dry-ish with paper towels, then toss with … oh, I’ll say three tablespoons of coconut oil. Spread them out on a non-stick cookie sheet (or, if you’re like me, a gnarly mangled baking sheet lined with non-stick foil). Then salt them up.

Put them in a 375° oven and set your timer for 15 minutes. When it goes off, stir everything around. Another 15 minutes, another stir around. One more 15-minute session will probably do it — my garbanzos are golden brown and delicious after about 45 minutes total.

They shrink a bit when roasted, but not as much as I thought they would.

Throw them onto some paper towels, or a brown paper bag — something to soak up the extra oil. Now’s the time to taste one, and hit them with extra salt if you like, while they’re still a little oily so the salt will stick.

They’re tasty, and crunchy, and relatively good for you.

Next up: if I can do this with garbanzo beans, can I use the same method to make corn nuts?

(Hint: you bet your bottom dollar I can!)

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  1. Sorry, Missy, but, far from being good for you, salt is actually incredibly bad – implicated in hypertension, osteoporosis, stomach cancer… 🙁


    missy Reply:

    Well, recent studies show that salt is only problematic with hypertension in very few people with a genetic issue. Otherwise, it’s a necessary mineral — an important element in our blood and cells.

    Of course, eating tons of salt every day (especially in the form of processed franken-food) isn’t good for you. But if you went without salt altogether, you’d be dead.


    Skyler Reply:

    More recent studies have reveled that not enough salt is far worse than too much


  2. Missy – I’ve just started using coconut oil in EVERYTHING and I love love LOVE it. I’m losing weight (your pic of your tote bag looks like you are as well – very svelte, you!) and everything tastes so yummy, and when I wipe off my measurer (knife or spoon or what have you), I get to absorb all that yummy softness into my hands and face – FABULOUS!

    Also, love me some salt, and don’t have genetic issues with it. YAY!


  3. You actually make it seem so easy with your presentation but I
    find this matter to be actually something that I think
    I would never understand. It seems too complex and extremely broad for me.
    I am looking forward for your next post, I will try to get the hang of it!


  4. Missy,
    I am making these for our Girl Scouts. They love them, and several of our girls have allergy issues so these are perfect! Thanks again for the recipe.


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