Here’s how you make roasted chickpeas (aka garbanzo beans):
- Set the oven to 400F.
- Drain and empty a can or so of chickpeas into a collander and wash them
- Dry the chickpeas (this is the hard step). I use paper towels, but I haven’t figured out a way to not use a billion of them.
- Put them in a short pan in the oven and cover them in olive oil. Toss them some with your hands to get them coated.
- Cook for 20-30 minutes, shaking the pan so everything turns every 10 minutes. I like them crispy so I do 30 minutes.
- Take them out and transfer them to a bowl. Add spices. I like salt, garlic powder, and pepper.
