Best Crispy Garbanzo Beans Recipes

Crispy Garbanzo Beans image

Provided by Daphne Brogdon

Time 13h15m

Yield 4 servings

Number Of Ingredients 4

Two 15-ounce cans garbanzo beans, drained and rinsed
4 strips bacon
Salt
1 sprig fresh rosemary

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.

Crispy Cinnamon Garbanzo Beans image

Provided by Victoria Granof

Yield Makes 3 cups

Number Of Ingredients 5

1 cup dried garbanzo beans
2 tablespoons vegetable oil
2 tablespoons raw (or regular granulated) sugar
1/2 teaspoon ground cinnamon
1 teaspoon salt

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.