Best Roasted Garbanzo Beans Recipes

ROASTED GARBANZO BEANS/CHICKPEAS

Steps:

• Drain garbanzo's in a strainer and rinse well with cool water. Shake to help remove water. Let sit to drain while proceeding.
• Cover a rimmed cookie sheet or shallow casserole dish with cooking spray. Pour garbanzos on the foil and spread them into a single layer. Take a few sheets of paper towel and gently press over the top of the beans just to remove any extra liquid- speeds cooking time too.
• Spray top of beans with cooking spray and sprinkle seasonings over the beans. Shake pan to help distribute the seasoning and make sure the beans are all in a single layer.
• Place pan in an oven and set to 350 F- no need to preheat. Use lowest rack on oven and return every 15-20 minutes or so to shake the pan so nothing burns. Be gentle or they may spill over the sides. Cook until beans are browned and crispy. About 45 minutes.
• Remove from oven and pour into a plastic bowl with tight fitting lid to cool. Careful they are HOT to the touch!
• Snack away! Keep these stored in the bowl for best freshness or in a ziploc bag.

EASY VEGAN SHEET PAN ROASTED CAULIFLOWER, TOMATOES, AND GARBANZO BEANS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
• Combine olive oil, garlic, salt, and pepper in a bowl. Add cauliflower, tomatoes, and garbanzo beans; toss until well coated. Spread in a single layer on the prepared baking sheet. Add lime wedges.
• Roast in the preheated oven until vegetables are caramelized, about 25 minutes. Remove lime wedges and top with fresh cilantro.

ROASTED SPICY GARBANZO BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour the olive oil into an ovenproof pan. Stir the garlic, cumin, and cayenne pepper into the olive oil and mix well. Add the garbanzo beans and toss to coat evenly.
• Bake in preheated oven until garbanzo beans turn golden, about 30 minutes. Remove from oven, and sprinkle with feta cheese and thyme. Serve warm.

PANTRY CURRIED QUINOA WITH GARBANZO BEANS AND ROASTED PEPPERS

Steps:

• Soak raisins in 1 cup warm water in a bowl while you complete remaining steps.
• Heat olive oil in large saucepan over medium heat. Cook and stir onion and garlic until onion has softened and turned translucent, about 5 minutes. Stir in curry powder, cumin, cilantro, and ginger and cook until fragrant, about 30 seconds.
• Stir in vegetable broth, garbanzo beans, and quinoa. Bring to a boil, then reduce heat to medium-low heat, cover, and simmer until quinoa is tender, about 20 minutes.
• Drain raisins. Lightly toss quinoa mixture with raisins, roasted red peppers, and toasted almonds. Season with salt.

ROASTED GARBANZO BEANS AND GARLIC WITH SWISS CHARD

Steps:

• Garbanzo beans:
• Preheat oven to 350°F. Combine first 5 ingredients in 8x8x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil over; cover dish with foil. Roast until garlic is tender, about 45 minutes. DO AHEAD: Can be made 1 day ahead. Cool slightly, cover, and chill.
• Chard:
• Heat oil in large pot over medium-high heat. Add garlic, bay leaves, and shallots. Cover; cook until shallots are tender, about 2 minutes. Uncover; add half of chard. Toss until chard wilts and volume is reduced by half, about 2 minutes. Add remaining chard. Toss until chard wilts, about 2 minutes. Add broth. Cover and cook until chard is tender, stirring occasionally, about 10 minutes. Season chard with salt and pepper. Transfer chard mixture to large sieve set over bowl and drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.
• Drain garbanzos and reserve oil; discard bay leaves. Combine garbanzos and chard in large skillet. Add 2 tablespoons oil reserved from garbanzos. Toss over medium heat until warmed through, moistening with more oil by tablespoonfuls if needed, about 5 minutes. Season with salt and pepper and serve.

EGGPLANT STEAKS WITH SALAD OF ROASTED PEPPERS, OLIVES, FETA AND GARBANZO BEANS

Steps:

• Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in bag; let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch pieces. Transfer to large bowl. Add beans, olives, cheese and chopped oregano; toss to combine. Season salad with salt and pepper.
• Whisk vinegar, garlic and soy sauce in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
• Preheat broiler. Cut six 1/2-inch-thick lengthwise slices from center of eggplant. Arrange eggplant on baking sheet. Brush both sides of eggplant with some of dressing. Sprinkle with salt and pepper. Broil until golden, about 2 minutes per side.
• Place 1 eggplant slice on each plate. Spoon salad over. Drizzle with dressing. Garnish with oregano. Serve with pita.

BULGUR PILAF WITH ROASTED TOMATOES, ONIONS, AND GARBANZO BEANS

Steps:

• Preheat oven to 400°F. Spread tomatoes and onion in large roasting pan. Drizzle with oil. Sprinkle with salt and pepper. Roast 30 minutes, stirring occasionally. Stir in garbanzo beans and garlic. Roast until onion is golden, stirring occasionally, about 25 minutes longer. Remove pan from oven. Add 2 1/2 cups water to pan and stir, scraping up browned bits.
• Transfer roasted vegetable mixture to large saucepan. Bring to boil. Stir in bulgur. Reduce heat to low, cover and simmer until bulgur is tender and liquid is absorbed, about 10 minutes.
• Stir 3 tablespoons parsley, 1 1/2 tablespoons dill and lemon juice into pilaf. Season to taste with salt and pepper. Transfer to bowl. Sprinkle pilaf with remaining 1 tablespoon parsley and 1/2 tablespoon dill.
• *Also called cracked wheat, bulgur is available at natural foods stores and many supermarkets nationwide.

ROASTED CHICKPEAS OR GARBANZO BEANS

Steps:

• 1. Preheat oven to 400-degrees.
• 2. Drain the can of garbanzo beans in a strainer and rinse thoroughly with water to clean off the beans. Lay a paper towel on a baking sheet and spread the beans atop it. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.
• 3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Sprinkle the beans with salt and flavorings. Roast in the oven for 30-40 minutes until the beans are a deep golden brown and crunchy.

PINEAPPLE TERIYAKI ROASTED CHICKPEAS (GARBANZO BEANS)

Steps:

• Place all ingredients in a small bowl. Mix well until brown sugar is dissolved.
• Use a blender or immersion blender to thoroughly mix the ingredients.
• Add drained, rinsed and patted dry beans and cover bowl with plastic wrap and place in the refrigerator for eight hours or overnight. You can also put the marinade and beans in a jar with a lid. Gently shake or stir the beans every few hours.
• Remove marinated chickpeas/garbanzo beans and drain. Poor drained peas onto a paper towel lined baking sheet and pat dry. Leave them out to air dry for about an hour. The dryer the chickpeas are the better.
• Leave them out to air dry for about an hour; the dryer the chickpeas are the better.
• Spray another baking sheet with nonstick spray then line with parchment paper. Bake in a 400° oven for 40 to 60 minutes, or until desired crispiness is obtained. Shake the pan every 15 minutes.
• Allow to cool completely because the chickpeas finish crisping up as they cool. Place in a serving bowl and enjoy!

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!

MOROCCAN GARBANZO BEANS WITH ROASTED PEPPERS RECIPE - (4.6/5)

Steps:

• Cook basmati rice, quinoa, or naan according to package directions. In a large skillet, sauté the onion in the olive oil until soft. Add cumin, coriander, turmeric, nutmeg, salt, and pepper and cook for one minute. Add the garlic and ginger and cook for 30 seconds. Then add the tomato paste and vegetable stock (or water) and bring to a simmer. Add the garbanzo beans and cook until the mixture thickens. Add the roasted red peppers, mint, parsley, and lemon juice and cook for a few more minutes until warm. Serve over basmati rice, quinoa, or naan.

ROASTED GARBANZO BEANS

Steps:

• Preheat oven to 375 degrees. Toss chick peas with chili seasoning and olive oil. Spread out in a single layer on a nonstick jelly roll pan. Place on the center rack of the oven and roast 40-50 minutes, stirring every 15 minutes or so. The chickpeas are done when they are browned and taste crispy. If they're still soft in the center, continue roasting in 5-minute increments until done. Sprinkle with sea salt and serve immediately. Roasted garbanzo beans do not keep well, even in an air-tight container.

ROASTED GARBANZO BEANS

Steps:

• 1. Preheat oven to 350 degrees F
• 2. Line a cookie sheet with parchment paper.
• 3. Pour the drained beans onto the lined cookie sheet and pat dry.
• 4. Add all the remaining ingredients.
• 5. Toss to coat.
• 6. Bake on middle rack uncovered for 20 minutes.
• 7. Then stir beans and bake another 20 minutes.
• 8. Keep doing this til the beans are nice and crunchy. It will probably take over an hour.
• 9. Serve warm or room temp.