In the past, whenever I would see recipes that called for you to peel your garbanzos I always thought Are You Crazy, No F-ing Way, Life’s Too Short, etc etc. Then I accidently discovered this method. Well, probably everyone knows it, but it was news to me. While I was drying the rinsed garbanzos (to crispy roast them) I rolled them around in a tea towel to get them extra dry and – magic! – the skins just slid right off. Yay!

Ingredients and Instructions below…

• 1 jar garbanzos (400 grams)
• salt
• olive oil

Preheat oven to 200ºC (180ºC fan).

Once the garbanzos are nice and dry – this is crucial for peak crispiness – lay them out on a baking sheet, drizzle with olive oil, sprinkle with salt, and bake at 200ºC (180ºC fan) for 30 minutes. Be sure to take them out every ten minutes and give the pan a shake so they get evenly browned.

You can also add other spices to your taste (curry, paprika, etc) but I read somewhere that you shouldn’t do this until after the first 10 minutes or you’ll lose the all-important extra-crispy factor.

Result … AMAZING. Also addictive. Ideally you should eat them just after they have slightly cooled off, but I still had a lot leftover so I stored them UNCOVERED (important) in the fridge overnight and they were still crispy the next day, though best eaten at room temperature.