Mole Roasted Garbanzos

Hello, Amy here, sharing an EASY, tasty and very satisfying recipe. My sister Laura made and photographed these, so THANK YOU to her!

Garbanzos have always been a favorite. They are a fun plant in the winter garden in the low desert. Tucson CSA occasionally has them in the shares as well. To start this recipe from dried garbanzos, just soak and cook as normal in the slow cooker, pressure cooker, solar oven or on the stove. However, my sister started with canned beans. So easy! Just rinse and drain thoroughly.

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Laura put the garbanzos on a cookie sheet with a splash of olive oil. Then she sprinkled them liberally with Mano Y Metate Pipian Picante and a dash of salt. Because she likes heat, she also used black pepper and crushed red chile!

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She put the cookie sheet in a screaming hot oven, like 450 degrees! and watched them very carefully so the spices did not burn.

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When they’re crunchy, they’re done!

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They do not keep their crunch the next day, so eat soon after they are cool. Sprinkle on a salad or nibble them plain as a snack. Enjoy!

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Categories: Cooking, heirloom beans, heirloom crops, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , | Leave a comment

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