From Behind the Sneeze Guard and into the Oven

In my youth, I always avoided garbanzo beans. Clammy and peaked, resting in some avocado colored, melmac bowl, next to the pickled beets, and the rosy kidney beans at salad bar, they were always so slippery and unappealing. But I have grown, and my tastes have changed. While I can't say that I now love those garbanzo beans of yesteryear, I can say that I rather like them in various other forms-- like roasted.

Something so simple takes on an altogether different feel with the addition of a bit of heat from the oven. Crisp outside, tender inside these chickpeas are both a wonderful snack eaten out of hand, or they are a scrumptious, hearty side dish with whatever entree you choose. And they are simple to boot.

It seems that lately I have a bit of a fascination with roasting. Maybe it is the blustery weather, or perhaps it is knowing that whatever item I slip into the oven will come out intense tasting, and golden brown in color, but I just can't get enough of this robust food preparation. Sure we all have roasted potatoes, carrots, maybe the occasional cruciferous vegetable, but how about the legume?

Tossed in olive oil, a bit of minced garlic, a measure of salt and pepper, and popped in a 400 degree oven, the garbanzo bean is elevated from the boring, pale, bean-in-a-can, to the sumptuous, legume-from-the-oven. Once out of the oven I seasoned my beans with a bit of cumin, and some firey hot cayenne pepper. In just 25 minutes you have a nutty, delicate dish that is eons away from that salad bar topping from your childhood.