Uh-oh. If you are a fan of crunchy salty goodness you really shouldn't make this without backup around to help eat it... unless you WANT to suddenly snap to attention with the realization that you have just consumed an entire can of chickpeas in under 10 minutes.
I'm updating this page with new cooking instructions from Cook's Illustrated (the original is still at the bottom of the page, in case you're not up for trying something new). I haven't tried this method yet, but the way they describe it is very compelling.
2 15-ounce cans garbanzo beans
3 tablespoons olive oil
Salt
Spice blend of your choice*
Preheat oven to 350 F. Put garbanzo beans in colander and let drain 10 minutes.
Line large plate with double layer of paper towels. Spread garbanzos on plate in even layer. Microwave until exteriors are dry and many have split slightly at the seams, 8-12 minutes.
Transfer to 9"x13" metal baking pan. Add oil and stir until evenly coated. Spread chickpeas in an even layer. Roast in oven 30 minutes. Stir chickpeas and crown toward center of pan avoiding edges as much as possible. Continue roasting until garbanzos appear dry, slightly shriveled, and deep golden brown - 20 to 40 minutes longer. To test for doneness, remove a couple and let cool briefly; if interiors are still soft, keep baking/checking every 5 minutes. Transfer to bowl and toss with seasoning. Salt to taste. Let cool completely before serving (30 minutes). Can be stored in airtight container up to one week.
CI's suggestion for barbecue seasoning:
1 T smoked paprika
1 t garlic powder
1/2 t onion powder
1.5 t sugar
3/8 t kosher salt
Mix in a small bowl while beans are in the oven.
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OLD INSTRUCTIONS:
1. Preheat oven to 400F.
2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towl on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.
3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn. The beans in my first batch were basically dehydrated back down to pre-cooked size (maybe half to 2/3 the size they started out... this is fine, they will keep and stay crunchy for a few days this way, if you have loads of willpower).
4. Season with salt and spice blend.
*I went with plain flaked salt for my first batch, but plan to experiment in the future. If you look towards the bottom of the recipe on the site listed below, you will find a ton of links to other sites with suggestions for seasonings.
From The Steamy Kitchen (an awesome website from an awesome chick who's written an awesome cookbook): http://www.steamykitchen.com/10725-crispy-roasted-chickpeas-garbanzo-beans.html
