Tuesday, April 30, 2013

My girls love beans. I love that my girls love beans.

Lentil soup, black bean stew, corn and kidney bean salad...and now roasted garbanzos!

Ingenious really, these delicious little morsels. And it's versatile- from snack to side to soup topping, and can turn into a delightful vegetarian main dish. Throughout the years I have found different recipe variations from parent magazines and even Williams-Sonoma does a deep-fried version with garlic, sea salt and sage. Yum!

My version is baked and seasoned with paprika and cumin. Adding olive-oil-fried garlic and coarse sea salt reminds me of my Aunt Arit’s garlic peanuts (ginisang mani) from the Philippines (which would not be the same if I made it here, because both the peanut and garlic varieties are not available in Canada *sigh*).  But both are full of flavour and so addictive...you might just want to make a double batch!

Roasted Garbanzos with Fried Garlic

1 can (19 oz.) garbanzos, rinsed and drained
1/4 cup olive oil + more for frying garlic
1 tsp paprika
1 tsp cumin
1 tsp coarse sea salt
1/2 tsp freshly ground pepper
3-5 small cloves garlic, unpeeled (or more to taste)

Preheat oven to 400°F.

In a large mixing bowl, combine garbanzos with 1/4 cup olive oil, cumin, paprika, salt and pepper.

© 2013 jordanabananabakes.blogspot.ca

© 2013 jordanabananabakes.blogspot.ca

Spread garbanzos out evenly on a rimmed baking sheet lined with parchment paper and roast for 25 minutes, stirring once or twice until golden.

While the garbanzos are roasting, fry the small garlic cloves on medium-high heat until they turn medium-dark brown and crispy, about 1-2 minutes (If you wish to use large cloves, you may cut the hard bottom part and fry them whole with skin on, which will make them slightly on the crunchy side, not crispy, and fry until golden brown. You may also crush the large cloves using a knife with a wide blade: place your knife flat over the clove and with your palm, press down hard on the side of the blade. The skin is now easy to peel off, and at this point you can take off the skin or leave it on, before adding them to the hot oil).

© 2013 jordanabananabakes.blogspot.ca

Transfer the fried garlic to a paper towel-lined bowl to drain. Once slightly cool, peel off skin.

© 2013 jordanabananabakes.blogspot.ca

Transfer roasted garbanzos to a serving bowl, toss or top with the fried and peeled garlic and serve (as a snack, a side dish, sprinkle on hearty soups such as cauliflower or serve on top of basmati rice, quinoa or couscous for a vegetarian main).

© 2013 jordanabananabakes.blogspot.ca

No comments:

Post a Comment