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  • Use canned beans, thoroughly rinse, drain and give them a little time to dry.
  • Toss them in a small amount of olive oil with salt, pepper.
  • Spread 1 layer deep on cookie sheet and bake for about 30 - 40 minutes at 350 or 400, shaking the pan every 10 minutes or so to turn them a bit and keep them mobile. They'll be ready when they're about half the size they used to be and are a toasty brown. Taste to be sure they're paste the interim “what is this a ball of play-doh?” stage and on into “oh wow, crunchy nuts without nut calories” stage. The key is not pulling them out too soon - get'em thoroughly crunchy.
  • You can then toss whatever spices you want into a paper bag and shake the warm beans in that to give different flavors. So far winners are curried, barbecued, and just the salt pepper and a little lemon.

Can also be made with black beans. The main difference (aside from the bean taste difference) is that I find the black beans to be lighter and crispier and the chickpeas to be more like corn nuts.

source: “flockotiels” on LJ

tags: vegan, vegetarian, pareve

recipes/snacks/baked_garbanzo_beans.txt · Last modified: 2017/12/19 19:43 by admin

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