New York Times best-selling author, slow cooking expert, mom of three
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A Year of Slow Cooking

Thursday, May 22, 2008

CrockPot Crunchy Roasted Garbanzo Beans



Day 143.

I'm making my way through the garbanzo beans! Since the falafels turned out so nicely, I tried my hand at roasting garbanzo beans. I came across the idea while searching for falafel recipes, and knew that I needed to give it a try. The different accounts likened the roasted beans to corn nuts. I like corn nuts! I probably haven't had them in 20 years, but I still like them!



The Ingredients.

--2 cans garbanzo beans (chick peas), drained and rinsed
--juice from one very small lemon (that lime-looking thing is actually a lemon; I've picked our tree clean)
--1 t kosher salt
-- 1/4 t cayenne pepper



The Directions.

I used a 6qt oval Smart Pot.

Drain and rinse your garbanzo beans, and dump them into the crockpot. Sqeeze on the lemon juice, and add the salt and the touch of cayenne.

Toss well to distribute the flavors.

Prop the lid open of your crock to release the condensation. I didn't feel the need to do so for the falafels, but these beans were awfully wet and slimy. I couldn't find the ONE chopstick left in the house (the kids "borrow" them for art projects. I guess they finally borrowed this one too.), so I used a wooden skewer. It worked well, and provided just a bit of a gap, which was nice.
cook on low for 8-10 hours, or until the garbanzo beans have shriveled up and have a crunch.

I cooked this batch on low for 9 hours overnight.


The Verdict.


Oy. These are fun to munch on, are slightly addictive, and were super easy to make. Every once in a while I get a soggy-ish bean, but the crunch of the beans are nice. They aren't quite as hard as corn nuts, which is good for the thousands of dollars of dental work I've had done.

The kids are still sleeping, so I'll have to report back on what they think. My mommy-gut thinks they will think they look weird (I think they look like shrunken brains), but after a try will enjoy them.

27 comments:

Mom24 said...

Shrunken brains...that really makes me giggle this morning. I think I'm tired. Creative once again.

Juno said...

I think shrunken brains will be a selling point in my house..lol. One question...do you think this would work with corn to make corn nuts?

I am really enjoying reading your blog everyday. I keep bookmarking certain posts so I can try them out!

Thanks so much!

Juno

Robyn said...

What a healthy snack to keep onhand! This one is DEFINITELY going to happen in my crockpot this weekend.

Katrina said...

sounds interesting. May have to try it! Would probably be good with different seasonings too. =)

kay said...

oh my gosh i love love love garbanzo beans!! i have tried to roast them in the oven but they get so hard you can't eat them. i can't wait to try this one!!

thanks!

Kim - ScrapToMyLu said...

now this may be something great to munch on! I'm gonna have to try this. I won't be able to use the red pepper for my son, but my husband would love that.

kat said...

we do this in the oven, with olive oil, salt & cracked pepper. they are sooo good. i never thought to try the crockpot.
:-)

Canadian Saver said...

Yum! I'll try these with the can of chickpeas in the pantry!

Sarah Marie said...

I just love your blog... roasted chickpeas are a favorite snack of mine (they sure are addictive), but it never occurred to me to try them in the crockpot. I add a little curry powder to mine... yum!

Kia Ora, Y'all! said...

Currently munching them now ... delicious and healthy! (falafel also turned out really well ... lamb korma is next on the list ...)

I just bought a crockpot a few weeks ago and it is my new favorite toy, so I have hit the jackpot with your blog! You are my crockpot hero!

Barrie said...

These are in the crockpot right now! I had 1 can on hand, and then I bought 2 more. But when I opened the can I realize I bought cannaelli beans not garbanzo!! Oh well, 1 can will be enough :)

Barrie said...

I didn't like these :( They smelled good all day, and they look good and were easy enough. I just didn't like the taste :( Boo because I really thought I would!!

Joni said...

The first time I made this, I coated them in Franks Red Hot and proceeded with directions.

Second time, I did the same and added lime juice.

Third time, I used Frank's Red Hot, lime juice, and Mrs.Dash Southwest Chipotle.

They are soooo good!! A wonderful spicy and healthy snack!

Christine said...

Dear God these are delicious. And I mean, they are delicious now, 4 hours before they are supposed to be cooked. So i can only imagine how good they will be if I can force myself to leave them alone until they get crunchy.

Can you do it with other types of beans?

Crockpot Lady said...

lol, Christine!
I don't know about other beans..I've only tried these, and only once so far. If you try others, let me know!
xoxo
-steph

Speedwell said...

You can do it with moong dal (mung beans), but adjust the cooking time.

Astrid said...

I'm totally making these soon. My daughter loves chickpeas, and it would be awesome to send some of these in her lunch!

Thanks!

trucksr4gurls said...

i have soooo got to try these! it is great to know what is actually in a snack too. wonder if you could use ranch dressing mix instead of pepper?

Emily said...

This is good with other beans as well. I've used black beans in addition to the garbanzoes. Don't cook them as long (obvious, as they're smaller). And though it seems silly, you can rehydrate dried beans (more economical than canned ones), then roast them to "dry" them out again!

(I'll be experimeting with dried field peas this weekend. The bag was already open - had some spare time so I'll learn something I suppose!)

Anonymous said...

How do you store these when there done? Do you put them in a container and leave out, or do they need to be refrigerated?

They sound delish!
Kelly

Crockpot Lady said...

Hi Kelly, I don't really know! They didn't last long enough for me to store them. I would probably be safe and refrigerate them in case there's a bit of moisture left for bacteria.
xoxo
steph

Shari said...

I have been meaning to make these all year and finally have them in the crock now. I grated some lemon peel over them for good measure.

I say we change the name to "garbanzo brains" or at least, that is what I plan to call them.

I was tempted to do them with Franks red hot or sriracha but followed the recipe (except for the peel) this time.

In NYC you can find these in bodegas. I think they are an Indian snack. Certainly cheaper and less salty to make your own.

Rebecca said...

"How do you store these when there done? Do you put them in a container and leave out, or do they need to be refrigerated?"

I don't know about keeping 'em in the fridge, but the first time we made these we left them out in a plastic bag. Made too many for us to eat fast enough, and a couple days after we cooked them there was mold all over the inside of the bag. Blech!

Now we only do small batches at a time so we can eat them within a day. We may try the fridge tonight, because I feel like making a lot. :P

Kristen Bolander said...

These turned out great. I would leave out the salt all together next time.

Denise said...

I did NOT care for these and had to throw the entire batch in the garbage. To each his own, though.

Anonymous said...

I munched a couple of these as they were cooking, and I was afraid they'd be too salty. In the end, though I roasted them a bit too long, cause I only did 1 can, they turned out decent enough. I already added chickpeas to my grocery list looking forward to make more. I liked that I finally found something healthy to snack on!

Patty said...

I followed the recipe to the letter. 13 hours in and the beans still aren't crunchy or even close to it. Gotta call this one a loss, but the chickens loved cleaning up the failed experiment.

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