I am a big fan of garbanzo beans. They could possibly be one of my favorite types of beans. One of my favorite dishes that uses garbanzo beans, or chickpeas, if you will, is hummus. There is something about the chickpea that once cooked, it brings out this real creaminess and texture that I really love.
There are, however, many dishes that you can use garbanzo beans in. You commonly find them in salads, however they are also found in stews, and heck, even in the Philippines they use them in a dessert known as halo halo.
My recent adventure in the kitchen allowed me to go a completely different route with these and instead of making hummus, or a stew, I decided to turn them into a crispy snack, hence the curried chickpea.
- 2 cans of garbanzo beans
- 1 tsp salt
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tbsp curry powder
- 2 tbsp olive oil
Begin by preheating your oven to 400 degrees. Keep a baking sheet in the oven while it preheats.
Next, drain the garbanzo beans in a strainer. Rinse the beans really well with cold water. Let them drain, then place them on a large kitchen towel. Gently roll the beans in the towel, drying up as much of the water as you possibly can.
Add your dry spice ingredients to a medium mixing bowl. Mix well, then add in the garbanzo beans. Drizzle them with the olive oil, and allow the beans to stick to all of the spice mixture, making sure all beans are coated.
Remove the baking sheet out of the oven and lay the beans on the baking sheet, allowing for an even layer. Bake in the preheated oven for about 35 minutes. During this time, make sure you shake the baking sheet mid way through to rattle the beans and allows for a more even browning.
Remove the beans from the oven. They should be nice and crisp with just a slight creamy texture. High in protein and packed with flavor, these are a pretty awesome snack and are great new surprise at your next get together.