You might have to play around a bit with the cooking time of the chickpeas ~ 60 minutes was just a tad too long in my oven, but 45 and 50 minutes left the beans without enough "crunch". {Tasty nonetheless, though}. I'm thinking 55 minutes next time will be just perfect.
There's little danger of these yummies hanging out on your shelf for too long {they're addictive!}, but if you don't gobble them all in a day or two, they will get a bit softer over time.
The roasted chickpeas I'm nibbling on as I type this!
Garlic Parmesan Roasted Chickpeas
Ingredients
2 cans {15.5 oz each} garbanzo beans, rinsed and drained
1/2 cup grated Parmesan cheese
1 tsp minced garlic {or more, to taste}
1 Tbsp extra virgin olive oil
1/2 tsp salt
pepper, to taste
Directions
Drain the beans and rinse them well. Lay them on paper towels to dry for about 30 minutes.
Preheat oven to 400 degrees F. In a bowl, mix together oil, garlic, salt and cheese until crumbly and oil is absorbed. Add beans to bowl and toss to coat with mixture.
Lay beans on a baking sheet and bake for 45-60 minutes {until golden and crispy}.
Enjoy!
For nutritional information or to see Sugar-Free Mom's original post, click here.
xoxo
Bean
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