This is a new twist on an old favorite. It was over a year ago that I originally wrote about Roasted Garbanzo Beans and our consumption has not changed around here except for a slight hiccup during my first trimester when all-things-not-hot-and-sour-soup were off the list. Since clearing that hurdle, we are all in again. I rarely deviate from my favorite mix of Old Bay seasoning and Curry powder, but on a whim the other day, I used some Nutritional Yeast I had in the drawer and it was DYNAMITE!
I keep hoping I will magically drum up the courage to make Nutritional Yeast 'cheese' sauce, but somehow I just keep forgetting. I know it is all the rage in vegan cheese sub-in's but I am a little scared. Mostly because its called nutritional yeast. I mean, really. The name's a little rough. Even so, its delicious on popcorn, so it must be delicious on garbs, right?
Because of the shear volume of consumption of these around here, I always make these from dry beans, but you can use canned beans if you want, just try for a lesser sodium brand and start in step 2.
Roasted Garbanzo Beans (preheat oven to 425)
- 1lb dry garbanzo beans or 2 cans, drained and rinsed
- 2-4tbls olive oil (use how much you want or are comfortable with, I just drizzle it out of my bottle and coat the garbs)
- ~1/2tsp salt
- ~1/4tsp freshly ground pepper
- ~1/4cup Nutritional Yeast
1. Toss your dry garbs in a pot of water with at least 3 inches water over the top of the beans and bring to boil, then simmer gently for about 2 hours, then drain.
2. In small/medium bowl, toss the garbanzos with the oil, then add the S, P and NY. Spread the beans in a single layer out on a cookie sheet and roast approximately 25-35 minutes, stirring and flipping them every 10 minutes or so. They should generally be firmly chewy when done. I like it when I occasionally over cook a batch and have garbanzo nuts, but Mike and I differ there...
* You could very easily make these and a batch of Chocolate Chip Blondies and be set with a delicious power snack combo.
