The weekend is finally here – that magical weekend when college football is revving up for another exciting season.
Even if you’re like me and prefer NFL, the regular season is upon us as well. Oh the excitement in the air!
Of course one of the best things about football season is the food! Ever wanted something to serve during the game other than chips, but still want something salty, crunchy and just plain good? Look no further!
I had some garbanzos left over from the soup I had just made, stuck them in the fridge and got them out the next morning bright and early to toss them in the oven after thinking about a recipe I saw for roasted black eyed peas.
I figured the recipe would work the same for these beans, and wanted to see what would happen.
These guys are amazing. The perfect nuttiness, crunchiness, with just a bit of heat. Randall ate half of the bowl in no time flat. I will be making these a lot – with the tiny amount of oil you use, and you controlling the salt, they are the perfect alternative to chips, with the added bonus of protein!
I think with the temperature lowered a bit, you would get a more even bake – a few of the beans were a little crunchy, and a few were actually charred. Turning them every ten minutes is crucial, and oh so worth it! In case this was just my wonky oven, I would keep the temp at the recommended 425 and keep a watchful eye on them and see how they do for you.
These will be making the rounds on our game day snack table a lot from now on!
Crunchy, nutty, salty with just a touch of heat make these the perfect snack for the game. No matter who you're rooting for, your gang will be happy to have a big bowlful on hand while they cheer.
Ingredients
- 2-3 cans garbanzo beans, or 1 bag dried, soaked overnight and par-boiled
- 2 tbsp chili powder
- 2 tsp garlic powder
- 2 tsp cumin
- 1/2 tsp sea salt
- 3 tbsp olive oil
Instructions
- mix seasonings with oil and toss in a bowl with the beans to coat
- spread in a single layer on a cookie sheet and bake at 425, turning every 10 minutes until dried and toasted (about 25-35 minutes)
The post Chili Toasted Chickpeas {Football Food} appeared first on Blueberries and Blessings.
