Ceci beans (also known as chickpeas and garbanzo beans) and fava beans both have a long culinary history. Like most beans they are high in nutrition, inexpensive and versatile in the kitchen. Both types of bean can be found fresh, dried and canned. Use canned cecis and favas to make a salted, dry-roasted snack mix that could become your favourite crunchy, savoury treat whether eaten alone or in place of croutons on soups and salads.
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Things you need
- Can opener
- Olive oil
- Baking tray
Heat your oven to 204 degrees C.
Rinse and drain equal amounts of cooked ceci and fava beans. Keep them separate. Start with no more than 2 cups total per batch.
Lay each type of bean on a clean towel and pat them dry.
Transfer the ceci beans to one shallow-sided baking tray and the fava beans to another. Toss each with 1/2 tablespoon of high-quality olive oil and approximately 1 teaspoon (to taste) of coarse salt over the beans. Mix the salt, beans and oil well so that each bean is coated with olive oil.
Spread the beans evenly on their cooking sheets in single layers.
Cook the salted beans for 45 to 60 minutes. Check them every 10 minutes, stir and shake the pan to be sure the beans brown evenly. Because the fava beans have two distinct sides when compared with the round ceci bean, they may cook faster than the ceci beans. Turn the fava beans more often if you sense they are browning too quickly. Remove them as soon as they are done.
Remove the beans from the oven when they are dry and crispy. Taste the beans and add more salt, if needed, while they are still warm. Toss the cecis and favas together for serving and storage.
Tips and warnings
- Add other herbs and spices to your dry-roasted bean mixture. Pepper, garlic salt, paprika or chilli powder are a few savoury choices.
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