Crunchy Garbanzo Beans

The holidays are over.  It’s time to head back to work.  And time to head back to reality—you know, normal life?  The life that doesn’t involve twinkly lights, Christmas carols, sleeping late, reading all day, and eating chocolate by the truckload?

It’s been fun, all of the ham and turkey and paella and Chinese food, the wine, the dinners out, the pancakes and sausage…and yes, it was fun to overdose on chocolate.

January is the traditional time for post-holiday remorse, but I’m not having any of that.  I enjoyed the excess and I’ll do it again every year without shame.

But while I would gladly spend many more days sleeping late, wearing sweatpants, and reading until my eyes fall out, I must admit that I’ve had about all of the rich food I can take for now.  It’s time to remember what it feels like to actually be hungry.

It’s time for unfussy, wholesome, whole foods again.  Like these crunchy garbanzo beans.  Roast a panful, and snack on a little handful of them every now and then.  It’s time for food to come in little handfuls again, not huge overflowing platters.

In fact, start with just one.  Crunch it between your teeth.  The hard shell gives way to a firm center.  The spices waft up onto your palate.  Chew that one garbanzo bean and really taste the salt, the subtle heat of cayenne, the earthiness of the bean.  When it’s gone have one more.

Welcome back to reality.

 

Crunchy Garbanzo Beans

  • 1-15 oz can garbanzo beans, drained and rinsed
  • 1 tbsp oil
  • ¼ tsp cumin
  • ¼ tsp coriander
  • ¼ tsp ginger
  • ¼ tsp cayenne pepper
  • 3/4 tsp salt

Preheat oven to 450F.  Toss all ingredients in a bowl until beans are evenly coated.  Spread beans on a rimmed baking sheet and place in oven.  Stir or shake tray at 10 minutes and again at 20 minutes, then turn heat down to 425F.  Cook for another 10-20 minutes, stirring frequently, until crunchy and lightly browned.

Cool completely, then store in an airtight container.  Will keep for 3-5 days.

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8 thoughts on “Crunchy Garbanzo Beans

  1. Monet

    What a great recipe. I’ve heard delicious things about these chickpeas before, and now I just have to give this recipe a try. I have to agree…I think we all feel a little over saturated after the holidays. But these chickpeas sound perfect!

    Reply
  2. Pam

    Hi Rowdy! I just wanted to tell you that the first dinner party of 2012 will be tomorrow night, featuring Hachis Parmentier–thanks to you! I made the filling today, and my husband had some of it for dinner in the name of “taste testing.” Can’t wait to put it all together tomorrow evening. I wish you lived nearby as I’d love to have you as a guest! Thanks again for directing me to AROUND MY FRENCH TABLE.

    Reply
  3. Natalie

    I am glad it’s not just me that is feeling like that. I am back to vegetables and handfuls of nuts as snacks. But it’s not that easy is it? You get too used to eating loads! Like you say, we will show no remorse though and so it all again next time. Thanks for sharing.

    Reply
  4. Amber at Awake at the Whisk

    Haha! Back to being hungry again. :) Isn’t that the truth?! Thanks for the reality check. I’m going to go make an extra big cup of tea and kick 2012 into gear. (But secretly still wishing I could have slept till 8 again.)

    Reply

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