Crunchy Chickpeas

Out of all the beans and legumes, I eat and cook, garbanzos play center stage because they are versatile.

food styling courtesy of Brick and Nosh

Hummus (dip), baked, pan-fried, salads, soups and stews – in each chickpeas can stand up and out.

Sure garbanzos are a cholesterol-free protein but beyond the health factor, they really lend themselves to a variety of forms.

Garbanzos or chickpeas are a staple of Middle Eastern, African and Indian cuisines, all of which are favorites.

Remember peanuts are also legumes (which I try to avoid except in Thai foods or on the road when no other nuts are available), and all that George Washington Carver did with them!

I grew up in a time, when many of the snacks that are under fire for making our kids gain weight and attract disease were created, so texture is everything in cooking for me.

Here is a recipe for Crunchy Chickpeas that I add to Kale Salad or just snack on when I want some crunch.

Beans are meat – so I treat them as such, a savory, robust addition to my daily repertoire.

CRUNCHY CHICKPEAS

1 cup organic garbanzo beans, rinsed well
1 tbls olive oil
1 tbls green onions

Seasoned Salt
1 tsp Onion powder
1 tsp Garlic powder
1tsp Cumin seed
1/2 tsp Turmeric
1/4 tsp Ginger
1/4 tsp Sea salt
1/2 tsp Paprika
1!4 tsp cayenne pepper

Preheat oven on 350 degrees
Heat olive oil in cast iron skillet on med high heat
Add beans and stir with a wooden spoon
Add seasonings and stir until beans are covered in seasoned salt
Saute for 5 minutes
Remove skillet from stove placing in warmed oven to bake for 5 – 7 minutes
Stir beans
Turn oven to broil mode and cook another 5 minutes

Eat as a snack or salad or a stir fry topping!