The Baked Garbanzo Beans were an instant hit at our last dinner party, at least for those of us who like garbanzos. It is a quick and easy recipe and a favorite dish for 3 of the seven at that dinner party. They were consumed rapidly and I think the best thing I could have done to improve would have been to the double the recipe! There will be no leftovers on this one! I think I will add a small spot of cayenne pepper on the next batch for a little extra punch!
Two or three 15-ounce cans garbanzo beans (rinsed and drained)
2 tablespoons olive oil
1 tablespoon paprika
½ teaspoon salt
Juice of one lemon
1 1/2 teaspoon thyme
Set the oven to 425°F. Put the garbanzo beans on a foiled cookie sheet. Roast them in the oven for 10 minutes or so, then shake to redistribute, and cook for an additional 10 minutes. Combine the sauce ingredients in a medium mixing bowl. Add the roasted chickpeas and toss until well coated. Return the chickpeas to the baking sheet and roast in the oven for 5 more minutes, until very fragrant. Serve warm for immediate happiness, or at room temperature as a table snack, or any way you wish. Enjoy!