Garlic Roasted Green Garbanzo Beans, Non-Crispy Version

I made the non-crispy green garbanzo beans Wednesday. My friend Timbra tried them, and they got her seal of approval. My family all loved them, too. The baby signed and said, “Mo! Mo! Mo!” almost as soon as he put a bean in his mouth. Of course, he also eats cat food, so you might want to take Timbra’s word for it rather than his. If she eats cat food, it’s news to me.

These are more of an “eat with a spoon” dish than a finger-food because they’re a little greasy. I’m thinking you can use much less oil than the recipe calls for (I decreased it myself from the original, but I think you could decrease it to 1/2 cup or less and have it be fine).

This recipe is based on the Roasted Garbanzo Beans and Garlic with Swiss Chard Recipe at

I didn’t make the swiss chard part, but I’m betting it’s great, too. Click the link above for the original recipe, including the swiss chard part.

Garlic Roasted Green Garbanzo Beans, Non-Crispy

3 c frozen green garbanzo beans

10 garlic cloves, peeled

2 large shallots (the original recipe didn’t specify what exactly to do with these. I used 1 mondo one and peeled it and halved it before adding it to the beans)

3 small bay leaves

1 t fennel seeds (For some mysterious reason (perhaps because it seemed like a good price to buy them in bulk), I bought a pound of these about two and a half years ago. I’m glad to have another recipe to use them in.)

salt and ground pepper

1/2 to 1 c extra-virgin olive oil (I used 1 cup, but I’m thinking less might be better)

Preheat oven to 350°F. Place everything but the oil in a casserole dish that’s about 8 inches square. Sprinkle with salt and pepper, and pour the oil over the mixture and cover the casserole with a glass lid or aluminum foil. Cook until garlic is tender, about 45 minutes. Drain off excess oil and serve hot or at room temperature.

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