- 15.5 oz. canned garbanzo beans
- 1 tablespoon olive oil
- 1 teaspoon soy sauce
- 1/2 tablespoon dark brown sugar
- 1/4-1/2 teaspoon salt (depending on if you use low sodium soy sauce)
- 1/4 teaspoon McCormack® Peppercorn Medley
- 1/2 teaspoon ancho chili powder
Preheat oven to 400 degrees.
Directions:
Drain, rinse, and thoroughly dry garbanzo beans.
Toss will all ingredients in a bowl.
Spread out on a pan with lined with parchment paper.
Roast for 45 minutes, turning them over every 15 minutes.
Myrtle's Note: I modified the recipe bit, first to accommodate the use of low sodium soy sauce and second because I have learned that if you are adding heat, it helps if you had a bit of sweet in recipes like this. Some turned out crunchy all the way through, almost like nuts. Some were crunchy on the outside and soft inside. I cannot decide if I prefer either more than the other. While I am a fan of hummus, I am not actually a fan of garbanzo beans. So, this was an interesting recipe to try. I think I would serve them to my super healthy friends, but I would rather, myself, stick with Maple Chili Roasted Pumpkin Seeds.
Yield: 1 cup
