Roasted Spanish Garbanzo Beans Recipe

There’s something immensely satisfying about transforming humble canned chickpeas into crunchy, smoky bites with just a handful of spices and a little time in the oven. As I savor each crispy piece, I’m reminded of how simple ingredients can create the most delightful snacks that elevate everyday meals like salads and soups.

My go-to snack for a healthy, flavorful boost? Roasted Spanish Garbanzo Beans.

I’m crazy about their crunch and the way they are so, so rich in protein and fiber. And the flavor!

A blend of smoked paprika and cumin makes these guys sing with taste. Olive oil amps up their natural nuttiness, and a hint of cayenne gives them a kick that sets them apart from your standard salted snack.

Seriously, they’re as close to perfect as a packaged snack can get.

Roasted Spanish Garbanzo Beans Recipe Ingredients

• Garbanzo Beans: High in protein and fiber; they offer a satisfying, nutty flavor and hearty texture.
• Olive Oil: Rich in healthy fats and antioxidants; it enhances flavor and improves texture.
• Smoked Paprika: Adds a smoky depth with a mildly sweet and spicy flavor.
• Ground Cumin: Provides a warm, earthy taste with a slightly nutty aroma.
• Garlic Powder: Offers a bold, savory essence that complements the other spices.
• Cayenne Pepper: Brings heat and a touch of pungency, balancing flavors.

Roasted Spanish Garbanzo Beans Recipe Ingredient Quantities

• 2 cups canned garbanzo beans (chickpeas), drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• Salt to taste
• Freshly ground black pepper to taste

How to Make this Roasted Spanish Garbanzo Beans Recipe

1. Set your oven to 400°F (200°C) in order to prepare it for baking. Take a baking sheet and line its surface with parchment paper.

2. Lay out the drained and rinsed garbanzo beans on a clean kitchen towel and pat them dry. It is important to ensure that they are completely dry. The crisper they are when they go into the oven, the crispier they will be when they come out.

3. Move the chickpeas, which are now dry, to a big mixing bowl.

4. In the bowl with the chickpeas, add the olive oil, smoked paprika, ground cumin, garlic powder, cayenne pepper, salt, and freshly ground black pepper.

5. Coat the chickpeas evenly with the spice mixture.

6. Evenly distribute the seasoned chickpeas on the baking sheet.

7. In a preheated oven, roast the chickpeas for 25 to 30 minutes, giving them a stir halfway through to ensure they cook evenly.

8. When you want to ascertain whether they are done, taste a few; they ought to be crisp and golden brown.

9. After roasting, take the chickpeas from their oven and let them cool a bit before serving.

10. Savor the roasted garbanzo beans as a nibble, and use them when you want to top a salad or a soup.

Roasted Spanish Garbanzo Beans Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Clean kitchen towel
5. Large mixing bowl
6. Measuring spoons
7. Spoon or spatula for mixing
8. Oven mitts or heat-resistant gloves

FAQ

• Q: Can I use dried garbanzo beans instead of canned?A: Yes, but they must first be soaked and cooked. About 3/4 cup of dried beans will yield 2 cups of cooked beans.
• Q: Can I store roasted garbanzo beans?A: Yes. Store them in an airtight container. Keep them at room temperature. They can last for 1 week.
• Q: How can I make the beans crunchier?Be certain they are completely dry after washing and rinse, and roast them a little longer, watching them carefully so they don’t burn.
• Q: Can I use other spices?A: Certainly! You are welcome to try other spices, such as curry powder or chili powder, to suit your taste.
• Q: Is there a way to reduce the spiciness?A: Simply leave out the cayenne pepper or cut back on the amount you use to suit your taste.
• Q: What can I serve these roasted garbanzo beans with?A: On their own, they’re a wonderful snack. Or you can add them to salads, soups, or grain bowls. For these purposes, they do have an organic flavor that might not play all that nicely with some of those dishes. But in terms of crunching or munching, they’re A-OK.
• Q: Can I make this recipe oil-free?A: You might be able to get the spices to stick by giving them a brief, light hit with cooking oil or an oil substitute, like aquafaba.

Roasted Spanish Garbanzo Beans Recipe Substitutions and Variations

2 tablespoons of avocado oil rather than olive oil
1 teaspoon regular paprika, not smoked paprika.
1/2 teaspoon chili powder instead of cayenne pepper (for a different heat profile)
1/2 teaspoon onion powder instead of garlic powder.

Pro Tips

1. Dry Thoroughly After rinsing the chickpeas, make sure they are completely dry before adding the oil and spices. If needed, let them air dry for an additional 10–15 minutes to ensure maximum crispiness.

2. Use Fresh Spices For the best flavor, use fresh spices. If your spices have been sitting around for a while, consider buying new ones to enhance the dish’s taste.

3. Adjust Seasoning to Taste Feel free to tweak the seasoning amounts according to your preference. For more heat, increase the cayenne pepper, or for a smokier flavor, add extra smoked paprika.

4. Shake Midway When stirring the chickpeas halfway through roasting, give the baking sheet a good shake to ensure even cooking and browning. This will help all sides become crispy.

5. Immediate Serving For the best texture, serve the roasted chickpeas immediately after they have cooled slightly. They tend to lose their crispiness if stored too long or exposed to air.