I am CRAVINg garbanzo beans. Some people know that it is my favorite beans. There was something of my mom stewing garbanzo beans and eating them over rice (with a protein. Always). But, I would always prefer the garbanzo beans with the rice. There was something of those garbanzo beans that were the life. Today, I was craving that. Downside? I was hungry. I didn’t want to wait 30 mins for the garbanzo beans to stew. I mean, I had the ingredients, just no patience. So, I came up with this. It was done in 15. If I didn’t have the rice, it would be done in 10.
This is an easy side dish that you can make for a crowd or just for yourself. It takes no time at all, and gives you crispy garbanzos that are slightly salty, spicy, with a slight kick from garlic and savory from the cumin. Here’s my crispy garbanzo beans with caramelizad lemons (oh with rice)!
Why do I say “oh with rice!” Because that’s literally how it went down. I was so excited about getting the garbanzo super savory, salty, with that heat from the grated garlic and cumin, that I almost forgot to add the rice!
- One 15 ounce can of garbanzo beans; drained.
- 1 lemon. Half of the lemon in slices. (You’ll need the rest of the lemon to add to the top)
- Salt and pepper (to taste)
- Crushed red pepper flakes (to taste)
- 3 grated garlic
- Up to 1 tablespoon of cumin
- 1/2 to 1 cup of cooked rice
- Olive Oil (if you have that garlic pepper oil, even better!)
- Place a 12 inch cast iron skillet over medium high heat. Make sure the pan is HOT! Add enough oil to cover the bottom of the pan.
- Add the drained garbanzo beans (you should hear them sizzle and crackle). Season with Salt and Pepper. Leave in the pan for 10 minutes. At the 5 minute mark, add the sliced lemons.
- If the pan is looking a little dry, add more oil. After the 10 minutes are done, add the rice. Add the garlic, red pepper, and cumin start with 1/2 tablespoon, if you love cumin add more!
If you have some of a panko bread crumbs and want to toast them and add it on top, please do!!
How do you do that?!
In a medium pan preheated in medium high heat, add a touch of olive oil and 1/4 cup of panko bread crumbs. Season with Salt and Pepper (add a little garlic powder if you want) and toast.
What you’ll get in the end is just the rings of the lemon (all of the inside just bubbled away. The rings are slightly charred and delicious. The end result is garlicky, slightly spicy, super tangy from the lemon and warm from the cumin!
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