Tag Archives: easy snacks

Party Snacks: Stove-Top Toasted Garbanzos

22 Apr

(Happy Earth Day, everyone! I am not trying to ignore it, nor am I not cooking at all at home, but I have had so many professional and personal events in the past week that I admit to not doing much new or innovative in the kitchen. I organized and moderated two events on campus; was the keynote speaker for an annual gala of the American Association of Teachers of Spanish and Portuguese, Metro NY chapter – what a terrific group of people!; — plus my teaching responsibilities; my son — we just went to a performance of Peter and the Wolf today in NYC and had to negotiate around the rain and the E line being nonoperational- ick!; the dictionary; which should be available this week as an e-book on Amazon and at the Apple store, more on that later;…in short, I have been up to my neck in it! However, I’ve always got something in my back pocket to tell you about, and here it is. Simple and basic, but delicious. And more excitement later in the week as I catch my breath!)

This is a nifty stove-top snack that is relatively — actually quite, very, absolutely – healthy. Except for the part where it gets addictive and people starting pulling the bowl towards themselves and not sharing (Yes, that was me). It can actually get kind of ugly…you might want individual little ramekins as a preventative measure.

Thanks to Beth for the inspiration and Ailish for the fearless cumin seasoning! I think you will like the Indian inflections in this one, but you could go completely Mediterranean as well.

For an oven-roasted version click here.

Stove-Top Toasted Garbanzo Snack

1 pint presoaked chick-peas*, patted dry (or a 28 oz. can of chick peas, rinsed, drained and patted dry)

generous gratings of salt and pepper (Mediterranean seasoned sea salt blend is really good here)

2 or more heaping Tbs cumin and garam masala (or other spice powder blend that you like)

Heat a heavy skillet on medium high until quite hot. Add chick peas and seasonings and toast until starting to scorch, , at least ten minutes, stirring or tossing very frequently. When toasted all around, adjust seasoning, pour into a bowl and serve as a party snack or accompaniment to cocktails (as you might serve peanuts) for two to four people.

*To soak garbanzos from dry to get a pint, rinse and pick over about 10 oz of dry. Place in a bowl with a tsp salt and abundant water (to cover by several inches). In the morning, change the water. In the afternoon, drain the chick peas and rinse. Place in a pot with water to cover, bring to a boil (scraping the foam off the top) and then simmer at a gentle bubble for an hour or until desired texture is reached. You will never get the same softness as canned, but is that what you really want?

Toasted Garbanzos (Summer Buffet Dish or addictive T.V. Snack)

5 Jul


Chick peas are my favorite pulses (legumes). In soups, as falafel, in salads…I love, love, love their density, their subtle nuttiness, their cute shape. So it is a great joy to discover yet another way to prepare and enjoy them. These superpower beans are easy to toast and just a bit of seasoning is all the enhancement they need.

These almost didn’t make it to the buffet table, because I kept snacking on them in that compulsive way that one snacks of popcorn or potato chips.

These I made from 1/2 lb of dry beans. Instructions for soaking follow the toasting recipe.


Toasted garbanzos

2 cups chick peas ( or 2 15.5 oz cans, rinsed and drained)

¼ cup olive oil (you may substitute vegetable oil)

1 generous tsp cumin

Several gratings of black pepper

1 tsp coarse sea salt

Preheat oven to 400°F.

Mix all ingredients and lay in a single layer on a rimmed oven dish. Cook for 20-25 m until crisp and golden, stirring occasionally. Cool to room temperature and serve.

To soak chick peas: Rinse and sort through the chick peas, then place in a bowl with more than enough water to cover overnight. Change the water in the morning and leave for several hours. Rinse and drain, then simmer with enough water to cover for two hours, scooping off any foam. It takes a long time, but there are long periods of neglect involved, so don’t worry! The savings and the texture and flavor are terrific!

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