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    • Jennifer Dean

      Crispy Roasted Garbanzo Beans (chick peas)

    • Jenny Williams

      CRISPY, ROASTED CHICKPEAS (GARBANZO BEANS) //////////////////// The texture of Roasted Chickpeas is surprisingly crispy/crunchy – they make that lovely, loud crunch in your mouth like potato chips. Roasted Chickpeas are really are perfect as a little bar snack to nibble on with beer. ///////////////// NOTE: Chickpeas and garbanzo beans are the same thing. ////////////////// INGREDIENTS: 1.) Chickpeas, (garbanzo beans) 2.) Seasoning blend of your choice. (I use Creole Crawfish seasoning by Louisiana). 3.) Olive oil. ///////////////////// METHOD: STEP ONE: Drain garbanzo beans. Let the water run on them for a while to get rid of starchy, cloudy, slippery, water it was packaged in. STEP TWO: Lay them on a baking sheet that has been lined with a paper towel. STEP THREE: You’ll see that some of the beans have a thin skin on them…you can leave them on, or use the paper towel to rub them off. Discard the skin should you decide to. STEP FOUR: Now they should be completely dry. Remove the paper towel. STEP FIVE: Drizzle them with a bit of olive oil. Toss them about to distribute the oil. STEP SIX: : Put them in the oven for 30-40 minutes at 400. (If using a convection oven, set it to 325). Until golden brown and crunchy, not soft. STEP SEVEN: Add salt and whatever seasoning spice you want.

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