I have never been a bean lover, at all. Ask my mom. I used to spit them out in to my napkin when I was made to eat them. But as the years have passed and I have broadened my food horizon, all sort of beans have worked their way onto my palate.
Crisped Parmesan Chickpeas
2 cans (15 oz. each) chickpeas (garbanzo beans)
3/4 c. grated parmesan
1 1/2 Tbsp. olive oil
1/2 tsp. garlic powder
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
pinch of cayenne pepper (optional)
Rinse the chickpeas under water, spread them out on paper towels and let dry for 10 min. Then pat them dry with more paper towels; discard any loose skins.
Meanwhile, heat oven to 400 degrees F. In a large bowl, whisk together parmesan, oil, garlic powder, salt, pepper and cayenne, if including. Add the chickpeas and toss to coat fully.
Spread the chickpeas on a baking sheet that has sides to it. Roast, tossing twice, until chickpeas are dried and crisped, 50-60 minutes. Let them cool completely on the baking sheet.
Go ahead. Gobble up some garbanzo’s this holiday week! Your tummy will thank you!
“When you are grateful, fear disappears and abundance appears.” Anthony Robbins
What are you grateful for this holiday week?