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| These are the spicy ones! |
I am one of those people that gets the email for my next spy mission for Secret Recipe Club, and I immediately begin the stalking process. I was pretty sure after my first visit to This Chick Cooks that I was making Peanut Butter Balls. My husband loves Buckeyes, and I thought it would be great to make them "not at Christmas" and a little healthier. His original recipe calls for wax to be melted in the chocolate. Wax. Ew. So a week or so passes, and I hit up This Chick Cooks again, and there is her latest post proclaiming Roasted Chickpeas That Will Rock Your World. Hmm, I tried to make these once. I had to go to Whole Foods (not close) to buy dried Chickpeas, they were not cheap. I tossed them in olive oil and spices and baked them. I thought I was going to crack a molar. It was like eating pebbles. So when Katie proclaimed to the entire blogosphere that she could Rock My World, I was all in. Boy, I was not disappointed. But I must digress for a sec, because I made roasted fresh garbanzo beans. They were crazy good!
Here's how it went. And I changed the name to entice you to try them!
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| Basque Red Pepper |
1 can Garbanzo Beans, rinsed
1 1/2 Tablespoons Olive Oil
1/2 teaspoon Salt
1/2 teaspoon Piment d'Espelette (I used this French red pepper, she used Paprika)
dash cayenne ( I used a lot of dashes, I was really wanting a beer with these)
1/4 teaspoon Cumin
1/2 teaspoon Garlic Powder
Mix it all in a bowl, spread on small cookie sheet and bake at 400F for 20 minutes. Stir around and bake another 10-15 minutes. I bake on convection, so 400F was a little too high. After the first 20 minutes, I snuck a few off and they were still chewy. After 10 more minutes, some were burned. Darn. But that did not stop me from eating a fair amount of them. They were too spicy for my husband so I got them out of his way...munch munch munch and decided, I'll make more!
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| A little less done, ate them anyway! |
Rock Me Roasted Garbanzo Beans: Ranch
1 can Garbanzo Beans, rinsed
1 Tablespoon Coconut Oil (a little less of my favorite oil)
1 1/2 teaspoons Penzey's Buttermilk Ranch Base
That's it. I tossed it all and baked 20 minutes at 385F Convection, gave them a stir and another 5 and...perfection. Salty and flavorful, no spice. A great snack and so darn quick. However...they weren't as crunchy as the first time. So I wondered was it the coconut oil? Did I take them out too soon because I didn't want them super crunchy?
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| Getting ready to bake. |
So then I started thinking, how about something a little less salty and maybe a sweet version. What the heck. They are prepared and cook so fast, I could do this all day. So batch #3 was dessert, which lends itself nicely to coconut oil, so I went at it again!
Rock Me Roasted Garbanzo Beans: Sweet
1 can Garbanzo Beans, rinsed
1 T Coconut Oil
1 1/2 teaspoons Penzey's Apple Pie Spice (it has all the good stuff in it!)
1 T sugar
pinch of salt
Mix the beans, oil, spices and sugar, and this time bake at 385F convection, for 15 minutes, stir and turn heat down to 330F Convection. I knew that sugar would burn if the temp was too high. Stir about every 5 minutes, for about 20. Sweet and cinnamon!
So check out the other posts from Secret Recipe Club below!
