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Recipe by Dinners for a Year and Beyond
2 (15-ounce) cans garbanzo beans or chickpeas
1 tablespoon olive oil 1 1/2 teaspoons salt 3/4 teaspoon pepper Preheat oven to 425 degrees. Drain garbanzo beans and rinse with cold water. Let sit in the stainer for 5 to 10 minutes so must of the water can drain off. Line a large rimmed baking sheet with parchment paper and spread out the garbanzo beans. Drizzle with the olive oil and sprinkle with the salt and pepper. Roast in the oven for 35 - 45 minutes, tossing the garbanzo beans a couple times so they roast evenly. Taste the garbanzo beans half way through the roasting time and adjust the seasoning if necessary. Remove from the oven and let cool. Serve.
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