baking · cooking · Dinner

Roasted Rosemary Garbanzos

When I got back from working out this afternoon I was starving. I got to thinking about dinner tonight and I had this sudden craving for roasted garbanzo beans. I hadn’t made them in a long time and it just sounded good. And as a bonus I could snack on them, then I could use the rest in dinner. Sounded like a great idea 😉

First I got out my tiny mortar and pestle and pulverized down 1 tsp of dried rosemary to a powder.


Then I took a 15-ounce can of garbanzo beans, drained and rinsed them. I shook them dry in the colander then added them to a bowl, tossing with 1 teaspoon extra virgin olive oil and the rosemary.


I sprayed a baking sheet with olive oil spray then spread the beans on the tray. I put them in a preheated 400° oven, on the bottom rack and baked for 15 minutes.


I pulled them at 15 minutes as I wanted them crispy on the outside, a little soft on the inside. If you want them crispy like a crouton, shake the pan and check back in 10 minutes. Eat hot as an appetizer or cool down, then use in a salad. If only half baking like I did, stash uneaten ones in the refrigerator.

High protein and high fiber as well – so be careful if you start hoovering them down 😉 Nearly any spice tastes great on them, salt to taste if desired. On the oil, all you need is a little to get the spices to stick. Too much and the beans will take longer to roast – I have seen recipes that call for up to 3 Tablespoons oil. It takes all the health benefits away if you drown them in fat!


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