Garbanzo beans (also known as chickpeas) are quite healthy. They’re a good source of fiber and protein, and studies have suggested they can help you regulate your blood sugar and curb your appetite. And here’s an easy, fool-proof way to add them to your diet: by roasting them! It couldn’t be easier.
ROASTED GARBANZO BEANS
Preheat the oven to 425 degrees. Drain one 15.5-ounce can of garbanzo beans, and rinse them under water (to wash away the excess starch).
Dry them. I blotted them between the folds of a clean kitchen towel, and let them further air dry while the oven finished pre-heating.
Spray a baking sheet with a little non-stick spray, and spread the beans out in a single layer. Drizzle one teaspoon of extra-virgin olive oil over them, and toss them so they all get coated. Sprinkle with a little salt and pepper to taste.
Roast them for 25-30 minutes. Halfway through, give the baking sheet a shake so they don’t stick to the bottom or each other. They turn a beautiful golden brown when they’re done.
Immediately hit them with additional spices and herbs as soon they’re out of the oven. Garbanzos are mild in flavor, so you can add pretty much whatever you like: cayenne pepper, rosemary, thyme, spice blends (like Mrs. Dash), oregano. I wouldn’t do all of those at once – pick one or two of your favorites.
I split the roasted garbanzos into two bowls. In one bowl, I sprinkled them with paprika and cumin, for a spicy, smoky flavor. (Both those spices are about the same color as the beans, but believe me, they’re there.)
Then, for the other bowl, I got out a new spice blend that my friend Jen brought me from a recent visit to Germany. The name translates as “spring herbs,” and it’s parsley based, with salt and other herbs added.
It’s probably my favorite spice blend at the moment. I’ve never had dried herbs that were this potent and strong! (Probably because there’s a lot of salt in it.) This blend went exceptionally well with my roasted garbanzos.
These roasted garbanzos were amazing. I recommend eating them fresh out of the oven, while they’re still warm. You know when you bite into a warm, fresh, thick French fry, and the outside is crispy and the inside is soft and gooey? These were the same way. They pop open in your mouth!
I liked both versions. No, that’s a lie. I loved both versions. And my favorite thing to do was to mix a few of each and eat them together.
The entire batch had about 540 calories (500 from the beans, 40 from the olive oil, and negligible amounts from the seasonings), and I ate the entire batch in one night. That’s a lot of calories for a snack, but if you split the batch between yourself and two others, that makes for a 180-calorie snack. Much more reasonable. And it’s dairy-free, gluten-free, and vegan, too.
This will be your new favorite way to eat chickpeas. That’s my prediction… because that’s what happened to me!
Keep it up, David!
This is my last post before Christmas, and I wanted to wish everyone a fantastic holiday season, full of love, fun, and good health. Looking for suggestions on how to survive the holidays without falling completely off the wagon? Adapt my Thanksgiving Pledge for use on Christmas Day. Here are some tips on how to stay active during the holidays. And here’s how you can navigate holiday parties without stuffing your face!
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