A few nights ago, my friends H and J had me over for a midweek dinner. H planned on making an Indian eggplant and rice dish, so I was racking my brain for a week, trying to figure out what else to bring besides wine...thank goodness for airport inspiration.
The airport is one of the few places I treat myself to buying a magazine. So last Saturday I slipped into the Hudson News store before getting on the plane. It was a difficult decision, but I settled on Whole Living. I had actually never heard of this publication before. Not that that is saying much though...I am generally more of a book girl. But magazines are nice noncommittal reading tools for plane rides. You can read a page, rest your head back for a little snooze before the drink cart comes, and then start back up on the next article.
I came across this recipe in a section highlighting a New Year's cleanse/detox program. Roasted garbanzos are such a great protein boost after a workout or mid-morning treat. Spicing them up is even better. There are so many options, but this combination is a good variety of spicy and savory with a gingery zest. Add more or less cayenne depending on your heat preference.
I added a higher temperature and 10 more minutes to the original recipe, after two attempts at the recipe. The other night, I didn't have enough time to cool the beans, so they softened on the drive over to H and J's. But I did the recipe again tonight, and they turned out much crispier from letting them sit out to cool on the baking sheet. So if you have the time, let yours do the same.
Spicy Roasted Garbanzo Beans
Adapted from Whole Living magazine
Makes about 1 cup
1 15oz can garbanzo beans, drained and rinsed
1 Tbsp olive oil
1/4 tsp ground ginger
1/4 tsp ground cumin
1/4 tsp ground coriander
1/8 tsp cayenne
1/2 tsp salt
Preheat oven to 450 degrees. Mix all the spices and salt together in a small ramekin. Set aside. Toss the garbanzo beans with the olive oil. Add spices and salt and mix well. Cover a baking sheet with parchment paper or Silpat. Pour the beans onto the baking sheet. Put in oven and roast for 40 minutes, stirring every 10 minutes. Take out of oven and allow to fully cool on the baking sheet. Enjoy for a snack or mix into a stirfry.