Garbanzo beans. Just the name sounds gross, right? I fondly think of them as butt-beans, but I believe the preferred and more romantic name for them is chickpeas. I don't think I was much of a picky eater as a kid (my dad would roll his eyes upon reading this), but garbanzos were on my short list. That was where I drew the line.
Oh, if only I had had them like this; crunchy, a little flakey, spicy, and just a wee bit salty. All of my boys like them this way - even the two year old. Of course, he likes to help with them too. Staring at them in the oven makes them bake faster. Don't cha know?
Crunchy Curry Chickpeas
2 c. fresh cooked or canned chickpeas (I like to cook my own)
1T olive oil
3/4 tsp. curry powder
scant 1/2 tsp. salt
1/4 tsp. chili powder
Move one of your oven racks to the very top position of the oven, then heat oven to 425 F.
Toss all of the ingredients together in a bowl. Spread the chickpeas out on a metal baking sheet. Bake for a total of 30 minutes. For every ten minutes of bake time, give the pan a quick shake.
Turn the oven off and wedge a towel between the oven and the door. Let the chickpeas sit in the warm oven for another 10 minutes.
Dump into a bowl and enjoy! They are best served warm, but they may not be around long enough to get cold. ;0)