First of all, I have no idea where this recipe came from. I rip recipes out of magazines or print them out from the internet and there is usually some indication of the orgin, even if it’s just a little scrawl across the top with a cooking tip, ‘Christina’s mom suggests…’ The only indicator on this magazine page is something that says cookiemag.com. What’s that?! I don’t recall EVER reading something called cookie mag! I mean, Cookie Mag? ANYhow… despite the great mystery of how this recipe came to be in my house I have held onto it and continued to run across it, put it aside, ‘clean’ it back to it’s proper home (or any assorted paper pile) then ‘find’ it, put it aside… I think you get the idea. So yesterday I finally pulled out this recipe, put it on the counter and put my dried garbanzo beans out to soak overnight and rehydrate.  SO what is this recipe I’ve been yammering on about you ask? Crispy Cinnamon Garbanzo Beans! 1 C dried garbanzo beans 2 T vegetable oil    (I used olive oil!) 2 T ungranualted sugar 1/2 t ground cinnamon 1 t salt 1) Soak the beans overnight in cool water. Drain and pat them dry on a clean dishtowel. 2) Preheat the oven to 350 degrees. 3) In a bowl, toss the beans with the vegetable oil and sugar. 4) Spread them in a single layer (or as close as you can get) on an ungreased baking sheet. Roast them in the oven until crunchy and no longer soft in the centers, about 45 minutes. Stir them a few times to keep them from burning. 5) Immediately toss the beans in a bowl with the cinnamon and salt. Cool and serve, or store in an airtight container at room temperature for up to a week. It was sooo easy and really tasty! BD even sampled them and requested to take some to work for a snack. I did add a bit more sugar at the end, I think I used more garbanzo beans in the beginning) but I was really impressed with these crazy easy, tasty little buggers. The recipe has a great idea for another variation, tossing the beans with salt, paprika and freshly ground pepper instead. RIght now I have cranberry fruit leather (you know, the healthy au naturale version of a fruit roll-up) drying out in the oven - more on that tomorrow!

First of all, I have no idea where this recipe came from.

I rip recipes out of magazines or print them out from the internet and there is usually some indication of the orgin, even if it’s just a little scrawl across the top with a cooking tip, ‘Christina’s mom suggests…’ The only indicator on this magazine page is something that says cookiemag.com. What’s that?! I don’t recall EVER reading something called cookie mag! I mean, Cookie Mag?

ANYhow… despite the great mystery of how this recipe came to be in my house I have held onto it and continued to run across it, put it aside, ‘clean’ it back to it’s proper home (or any assorted paper pile) then ‘find’ it, put it aside… I think you get the idea. So yesterday I finally pulled out this recipe, put it on the counter and put my dried garbanzo beans out to soak overnight and rehydrate. 

SO what is this recipe I’ve been yammering on about you ask?

Crispy Cinnamon Garbanzo Beans!

1 C dried garbanzo beans

2 T vegetable oil    (I used olive oil!)

2 T ungranualted sugar

1/2 t ground cinnamon

1 t salt

1) Soak the beans overnight in cool water. Drain and pat them dry on a clean dishtowel.

2) Preheat the oven to 350 degrees.

3) In a bowl, toss the beans with the vegetable oil and sugar.

4) Spread them in a single layer (or as close as you can get) on an ungreased baking sheet. Roast them in the oven until crunchy and no longer soft in the centers, about 45 minutes. Stir them a few times to keep them from burning.

5) Immediately toss the beans in a bowl with the cinnamon and salt.

Cool and serve, or store in an airtight container at room temperature for up to a week.

It was sooo easy and really tasty! BD even sampled them and requested to take some to work for a snack. I did add a bit more sugar at the end, I think I used more garbanzo beans in the beginning) but I was really impressed with these crazy easy, tasty little buggers. The recipe has a great idea for another variation, tossing the beans with salt, paprika and freshly ground pepper instead.

RIght now I have cranberry fruit leather (you know, the healthy au naturale version of a fruit roll-up) drying out in the oven - more on that tomorrow!