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So this would normally appear in Azahar’s Kitchen (and it will!) but I got so excited about this (yeah, I know, sad…) that I wanted to share it here too.

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!

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 today. So there you go! You’re welcome.  🙂