The days are getting shorter, the weather is turning crisp (well, as “crispy” as California can get), and I haven’t been on my beach cruiser in months. That’s right, it’s Autumn.
It’s no secret that next to winter, this is my least favorite season of the year. I am proudly a “sunshine loving, wears flip-flops year round” kind of gal. But with Autumn comes Football and with Football comes snacks (and of course, beer ).
And although I have already had my share of heartaches from my dear Vikings and Trojans this season, a girl has got to have snacks during a game. It also doesn’t hurt if those snacks are on the healthier side if I’m going to partake in a Newcastle or two. Everything in moderation, right?
These Roasted Garbanzo Beans fit the bill perfectly. Crunchy from the roasting and salty/savory from the endless spices I added. These also would be wonderful if you had some Old Bay Seasoning or other types of Cajun Spice Mix on hand. Though next time, I think I’m going to try some fresh rosemary, garlic, chili flakes, and lemon zest. Endless possibilities.
So next time you’re gearing up for a game, give these little guys a try. They could possibly be the next great game day snack.
Roasted Garbanzo Beans
1 15-Ounce Can Garbanzo Beans, rinsed and thoroughly dried
¼ Teaspoon Coriander
¼ Teaspoon Dried Oregano
¼ Teaspoon Cayenne Powder
¼ Teaspoon Paprika
¼ Teaspoon Cumin
¼ Teaspoon Garlic Powder
¾ Teaspoon Kosher Salt
2 Tablespoons Olive Oil
Preheat oven to 400 degrees. On a large baking sheet, toss garbanzo beans with olive oil and spices. Roast beans for 45 minutes, stirring every 15 minutes until they are crisp.
It’s important for you to dry off the beans well before baking them. Extra moisture won’t produce a crispy product.