By Liz Bares

I have not gone to the grocery store for a cart-busting load of groceries in a few weeks. Instead, I’ve opted for a “purchase as needed” mantra. While this thinking served us well, I finally stocked up yesterday and my kids declared, “There’s food in the house!”

Now, my children are far from starving but I do admit the fridge was empty. I have one of those old school fridges where the freezer is on the top and the fridge part is on the bottom. It’s a small fridge but does the job. However, the design is poor. For the most part, refrigerator design is lacking in my opinion. They are enormous and stick out like a sore thumb. The freezer on top design is terrible and you need to almost get on your hands and knees to see what is in the fridge section. I could go on and on.

Lunchtime Saturday and I didn’t have any chips or corn kernels to make popcorn to go with the kiddo’s sandwiches. I did have two cans of garbanzo beans, however. I remembered a recipe I had seen years ago about roasted garbanzo beans as an alternative to chips. The roasted beans turned out beautifully, but you should consume them the same day. They just didn’t taste very good the second day. You could also omit the cheese and add some fresh herbs instead.


Roasted Garbanzo Beans

2 cans no-salt garbanzo beans (drained, rinsed and dried)

1 tablespoon olive oil

1 – 2 teaspoons chopped garlic

1/2 teaspoon salt

black pepper to taste

1/2 cup grated parmesan cheese (I always use the hunks of Parmesan, not the canned stuff)

After rinsing and draining beans, place them on a towel-lined cookie sheet and air dry for about 30 minutes.

Preheat oven to 450 degrees. In a small bowl, mix together the oil, garlic, salt and pepper. Then add cheese (I used the fine grate on my box grater). Stir until everything is well mixed. Cheese will absorb oil.

Add garbanzo beans to oil mixture and toss to coat. Spread on a parchment-lined cookie sheet. Bake approximately 45-50 minutes until golden and crispy.