3 cups cooked* or 2- 15oz can drained garbanzo beans
1 tsp. kosher salt
1 tsp. paprika
½ tsp. cumin
½ tsp. black pepper
¼ -½ tsp. cayenne pepper
1 ½ tsp. olive oil
1. Preheat oven to 400° F.
2. Line a rimed baking sheet pan with a clean kitchen towel or paper towels. Place the drained garbanzo on top of towel then cover with another towel. Gentle rub the beans to dry then. Pinch the beans to remove the outer skin on as many beans as you can.
3. Air-dry the beans for at least 1 hour, the longer they dry out the crunchier they will be.
4. Remove the towels and place baking sheet pan in the 400° F oven.
5. Cook the beans until they are brown and crispy, about 25-30 minutes. Check the beans at 15 minutes and give the pan a shake. The cooking time may vary due to how dry your beans are so watch then so they don’t burn.
6. In a small bowl, combine the salt, paprika, cumin, black and cayenne peppers. Mix until well combined. Set aside
7. In a medium bowl, add the olive oil and toss in the toasted beans until well coated.
8. Add the spice mixture and toss the beans until well coated.
9. Pour the spicy beans into a serving bowl and enjoy.
1. Rinse the beans to remove foreign particles. Place in a bowl and cover with cold water; soak the beans overnight. Drain beans.
2. In a large pan, add the soaked, drained beans, and cover with water.
3. Bring beans to a boil, then lower heat to a simmer; place cover on ¾ of the pot and simmer until beans are tender, about 40-60 minutes. Add more water if necessary. Once cooked, drain any remaining water. 1 pound of dried beans equal 6 cups cooked beans.
TIPS & TRICKS
• Chi- Chi is the Italian word for Garbanzo beans.
• When I have the time I prefer to cook my own Chi-Chi/ garbanzo beans. I think the beans taste fresher, creamier and have no salt added. If you use canned beans. Just read the label and select the one that has the lowest amount of salt added.
• If you’re going to cook a pound of them you might as well cook 2 pounds! They freeze beautifully.
• Chi- Chi beans are a great source of protein. (9grams) You can add them to soups or salads
• These make a nice spicy snack and the keep in an airtight container for a week.
• You can substitute the spices and use cinnamon & sugar for a sweet treat.