I have turned in my thesis and my graduate reading is complete. My defense is a week away and then it’s graduation, so for now I’m making the most of every moment. Going out with friends has left little time for cooking, but tonight before I do my hair, touch-up my makeup and pick out an outfit, I opened a nice bottle of Malbec and made a simple, yet delicious dinner.
Though the sun was out today, it is not terribly warm and a big bowl of hearty pasta was just the thing. Tossed in my thick Walnut Pesto and topped with Toasted Garbanzo Beans for texture and protein, it was the simple meal I needed before a long night out with friends.
I like to make Toasted Garbanzo Beans with all sorts of spices, but these basil and garlic ones were great with pesto. Sometimes I just make them to snack on. They are a delicious, healthy and as always, cheap finger food!
Toasted Garbanzo Beans
1-15.5 oz. can garbanzo beans, washed and strained
1 TBS garlic powder
1 TBS dried basil
Salt and pepper to taste
Preheat oven to 350 degrees.
Coat a cookie sheet with non-stick cooking spray. Toss garbanzo beans with garlic powder, basil, salt and pepper.
Cook for 40 minutes, tossing garbanzo beans at 10 minute intervals.