Roasted Garbanzo Beans

I've seen many recipe variations for Roasted Garbanzo Beans (aka Chickpeas) and have come to the astute observation that you can roast these bumpy little beans with whatever flavors you like -- be it spicy, smoky or simply with only salt and pepper. 

I saw these today on Beth's blog, Rhubarb and Venison. Beth roasted her chickpeas simply, with only the addition of salt, pepper, and smoked paprika (which is what piqued my interest!), so after way too long of telling myself I was going to make these someday, I decided that today should be the day.

Cumin has become one of my favorite spices lately so I knew I would use some of it and another of my favorites - smoked paprika.


While perusing my spice cabinet, I saw other flavor combinations that might be good on the garbanzo beans. How about garlic and sea salt; or cayenne, cumin and black pepper? I like the sound of red pepper flakes, garlic, and dried parsley! I'd like to try some pre-mixed seasonings I have, too, like the container labeled 'pizza seasoning', or maybe just sprinkle the beans with some Old Bay seasoning. And for a sweet treat, how about using Pumpkin Pie Spice and brown sugar... that sounds good to me! 


These little beans are a delicious snack. I hope you'll give them a try with your favorite seasonings - let your imagination be your guide!  

Roasted Garbanzo Beans

1-15 oz. can garbanzo beans

2 T olive oil

2 tsp cumin

1 tsp garlic powder

1/2 tsp smoked paprika

1/2 tsp sea salt

1/2 black pepper

Preheat oven to 400° F. Rinse and drain beans in a colander. Whisk all dry ingredients. Pour olive oil into a bowl and stir in dry ingredients, mixing well. Add garbanzo beans and toss to coat. Pour beans onto a baking sheet that has been sprayed with non-stick spray. Roast until beans are crispy and golden, about 30 minutes, giving the pan a shake every 10 minutes.