Cilantro+Curry+Sriracha roasted garbanzo beans (chickpeas)

Roasted cilantro sriracha garbanzo (chickpeas) 35 mins 400 degrees

My husband and kids were off to a baseball game and I wanted to pack snacks that were tasty and weren't ridiculously loaded with salt and fat. I'm sure he'd prefer the salt and fat but lets face it, we aren't getting any younger and the  pounds aren't melting away like they used to. That said, it leads me to my recipe which comes from the pantry goods. I took a peek and noticed we had an abundance of garbanzo beans. hmmm... Thinking.. Thinking.. Aha! I'll roast them!

*Garbanzo beans (also called chickpeas) are always good to have around. They're quite versatile and can be used in so many ways; such as  salads, hummus, as is, veggie burgers, drying etc..

Had I thought about this ahead of time I would have made the garbanzos and not used the canned. But in this case, canned will have to do and still makes a great snack.  Besides, I'm pretty sure you also have a can or two on hand(?)...

Alrighty, on to the recipe.

You're going to need the following items:

Parchment paper (foil works too)

small dish to combine ingredients & mix

melted coconut oil (EVOO or grapeseed oil works too)

paper towel or a towel (I keep smalls towels around the kitchen that are specifically for cooking)

1 small cookie sheet or baking dish

1 15oz can Garbanzo beans (rinse and drain)

1 tsp. Curry powder

1/2 tsp. Garlic powder

1 heaping Tbsp. Sriracha (bring on the spice baby!)

handful of cilantro - use as little or as much as you would like I love curry and cilantro together.

a pinch of Himalayan pink salt (or your preferred salt, kosher, mineral etc)

*omit salt if preferred. This recipe packs a punch and is bursting with flavor so you won't really miss the salt*

In this particular case I used the salt since I was "replacing" sunflower seeds.. Hello high blood pressure!

Directions:

Preheat oven to 400 degrees (this will bake for 35 minutes)

In a small bowl combine dry ingredients

once combined sprinkle over the garbanzo beans and give a light toss to coat.

Now combine oil, cilantro Sriracha and add to bean mixture and coat again. (this is a good time to remove any beans casing you see).

Pour mixture on to cookie sheet in a single layer giving space for the garbanzos to breath and roast evenly on the pan.

at about 10 minutes, go ahead and mix the garbanzo's with a light toss so that they continue to brown and dry evenly.

At this point the cilantro will appear wilted but eventually shrink and dry with the beans.

Once time is up and your beans are done, you'll want to cool them completely if you're going to package them up.

Serving straight out of the oven is delicious. (they will not be crunchy but will have a slight crisp)

I wanted this batch to be crunchy so I placed in a mason jar with holes on top to allow them to breath.

If you don't mind them less crunchy go ahead and place in an airtight container and enjoy when you're ready

¡Buen provecho!