New Recipe Trial Crispy Cinnamon Garbanzo Beans

I tried over the Holidays to make these tasty little treats but failed miserably....twice....long story...burning beans....holiday stress....yada yada yada. Yesterday I noticed Dried Garbanzo Beans at the grocery store and thought about giving it another try with no distractions. Turns out oven roasted chickpeas or garbanzo beans are quite rockin. It's a grand slam at our house. Mama, Dada, and little man all like them. I plan on making a savory version tomorrow with salt, pepper, garlic, and paprika or onion. I wanted to pass this can resist recipe along for it's easy prep and irresistible yummieness. Enjoy courtesy of Cookie magazine and Epicurious.com. Link to recipe

http://www.epicurious.com/recipes/food/views/Crispy-Cinnamon-Garbanzo-Beans-350959

Crispy Cinnamon Garbanzo Beans

yield: Makes 3 cups
active time: 5 minutes
total time: 50 minutes (plus overnight soak)

These tasty (no-allergy!) nut alternatives are great to have out around the holidays. Give them to the kids in rolled-up parchment-paper cones (as shown).

Ingredients
1 cup dried garbanzo beans
2 tablespoons vegetable oil
2 tablespoons raw (or regular granulated) sugar
1/2 teaspoon ground cinnamon
1 teaspoon salt
print a shopping list for this recipe

Preparation1. Soak the beans overnight in cool water. Drain and pat them dry with paper towels.

2. Preheat oven to 350°F.

3. In a bowl, toss the beans with the vegetable oil and sugar.

4. Spread them in a single layer on an ungreased baking sheet. Roast them in the oven until crunchy and no longer soft in the centers, about 45 minutes. (Stir them a few times to prevent burning.)

5. Immediately toss the beans in a bowl with the cinnamon and salt. Cool and serve, or store in an airtight container at room temperature for up to a week.

Tip:
For a savory snack, try tossing the beans with salt, paprika, and freshly ground pepper instead.