Delicious Crispy Cinnamon Garbanzo Beans

I like this recipe because a) it’s good for all the nut allergy people  b) it’s good for all the economically challenged people and c) it’s so easy to make and a little different too!

Makes 3 Cups

1 Cup Dried Garbanzo beans soaked overnight in cool water and patted dry with paper towels

or

3 Cups canned, drained, rinsed garbanzo beans patted dry with paper towels

2 Tablespoons vegetable oil
2 Tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Preheat oven to 350f.

In a bowl, toss the beans with the vegetable oil and sugar.

Spread them in a single layer on an ungreased baking sheet.  Roast them in the oven until crunchy and no longer soft in the centers, for about 45 minutes (stir a few times to prevent burning)

Immediately toss the beans in a bowl with the cinnamon and salt.  Cool and serve, or store in an airtight container at room temperature for up to a week.

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