Best Crispy Cinnamon Garbanzo Beans Recipes

CRISPY GARBANZO BEANS

Steps:

• Spread out the garbanzos on a baking sheet and let them dry, uncovered, in the refrigerator overnight. (If you forget to let them dry overnight, it's okay; you'll just need to cook them longer.)
• Place the bacon in a large skillet over medium-low heat and cook until browned and crispy, 4 to 5 minutes per side. Drain on a paper-towel-lined plate; reserve the fat in the pan. Eat the bacon as snack while you cook.
• Preheat the oven to 400 degrees F.
• Add the dried garbanzos to the pan with the rendered bacon fat. Season with a generous pinch of salt and add the rosemary. Cook over medium-low heat for about 2 minutes, then remove the rosemary sprig. Transfer the garbanzos to a baking sheet and bake until crispy, 35 to 40 minutes, stirring every 10 minutes. (If you did not dry the garbanzos overnight, bake them for 45 to 50 minutes.)
• Let cool to room temp before serving.

HONEY ROASTED GARBANZO BEANS

Steps:

• Place garbanzo beans in a large sauce pan, add water and bring to a boil.
• Reduce heat, cover and continue a slow boil for 35 minutes.
• Remove from heat, thoroughly drain and pat dry with a paper towel.
• Pre-heat oven to 375°.
• Spread beans on a baking sheet in a single layer and bake for approximately 45 minutes or until they test crispy.
• Warm the honey, mix in the oil, cinnamon, nutmeg and salt. While the mixture is still warm remove the crispy garbanzo beans from the oven and gently stir together until well mixed.
• Caramelize the garbanzo beans by placing them back on the baking sheet and put them back in the oven for another 10 minutes.
• Enjoy!

CRISPY CINNAMON GARBANZO BEANS

Steps:

• 1. Soak the beans overnight in cool water. Drain and pat them dry with paper towels.
• 2. Preheat oven to 350°F.
• 3. In a bowl, toss the beans with the vegetable oil and sugar.
• 4. Spread them in a single layer on an ungreased baking sheet. Roast them in the oven until crunchy and no longer soft in the centers, about 45 minutes. (Stir them a few times to prevent burning.)
• 5. Immediately toss the beans in a bowl with the cinnamon and salt. Cool and serve, or store in an airtight container at room temperature for up to a week.