Food for Thought - 07/21/10

Crispy Cinnamon Garbanzo Beans
 
I like this recipe because a) it's good for all the nut allergy people  b) it's good for all the economically challenged people and c) it's so easy to make and a little different too!
 
Makes 3 Cups
 
1 Cup Dried Garbanzo beans soaked overnight in cool water and patted dry with paper towels
 
or
 
3 Cups canned, drained, rinsed garbanzo beans patted dry with paper towels
 
2 Tablespoons vegetable oil
2 Tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
 
Preheat oven to 350f. 
 
In a bowl, toss the beans with the vegetable oil and sugar.
 
Spread them in a single layer on an ungreased baking sheet.  Roast them in the oven until crunchy and no longer soft in the centers, for about 45 minutes (stir a few times to prevent burning)
 
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.