When organic garbanzo beans go on sale for a dollar a can, the Dull Knife way is to stock up. But, then what? They're great in soups, stews and salads. I love them mashed up in veggie burgers, and cooked with cauliflower, tomatoes and curry spices. But, what else?
I recently had my sister over for dinner, but didn't have enough of any one thing for a traditional meal of an entree and side dishes. And, you do not waste food following the Dull Knife way. So, it was tapas for dinner.
I love garbanzo beans enough to eat them cold, straight out of the can, but you need something a little fancier for guests. While the garbanzo beans are the star ingredient, olive oil plays an important supporting role. Luckily, it's a heart healthy oil, although you do still have to watch the calories.
Paprika Roasted Garbanzo Beans
Ingredients
1 can garbanzo beans
2 tablespoons extra virgin olive oil
1 teaspoon sweet paprika
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon pepper
Toss the beans with 1-1/2 tablespoons of the olive oil and the spices. Spread in a single layer on a baking sheet. Roast at 375 degrees Fahrenheit for about 30 minutes until they just start to shrivel a little. If you roast them too long they become like nuts, and they're good that way, but not what you're going for here. Remove from the oven, put in a glass bowl and toss with the remaining 1/2 tablespoon olive oil. Taste to see if you need more salt. Serve hot or cold.
No comments:
Post a Comment