Garbanzo beans: Cooking Series A-Z with SSG Sadler- Part 10a
You have heard about garbanzo beans, but now learn how to cook with them.
What are garbanzo beans? Have you ever eaten them? Where do they come from? What do you know about them? Do you enjoy them? Today Michigan State University Extension will explore garbanzo beans a little further leaving you with a great snack to enjoy, and share with others.
Garbanzo beans, or chickpeas, are enjoyed on salads and in the form of hummus which is enjoyed with pita bread. Originating in the Middle East, garbanzo beans were grown by ancient Egyptians and subsequently spread to other parts of the world. Historically, this was a very popular bean and ultimately became a commercial crop. As a part of the legume family, they are also known for their high protein content.
Garbanzo beans are tan in color and have a very buttery taste. They are available dried, or canned, and are enjoyed all year round. There are some that are black in color, but the ones in the U.S. are usually tan.
Garbanzo beans are rich in protein, fiber and antioxidants. They lower levels of LDL-cholesterol and triglycerides. The level of antioxidants in this bean helps fight off disease and cancer as well.
Today we will prepare at a great snack that is sure to replace chips; roasted garbanzo beans.
Roasted Garbanzo Beans
2 cans of garbanzo beans
1/4 cup of extra virgin olive oil or until evenly coated
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
- Preheat oven to 400 degrees.
- Wash and strain garbanzo beans and pat dry.
- Place the beans on a baking pan. Evenly drizzle olive oil over the beans so that they are coated.
- Bake for 25 to 30 minutes, or until crunchy.
- Sprinkle onion powder, salt, garlic powder and chili powder generously over the beans.