Roasted Spicy Garbanzo Beans

Chickpeas (or garbanzo beans) are one of the earliest cultivated vegetables. During archaeological excavations in the Middle East 7,500-year-old remains of chick peas were found. Domesticated chickpeas have been found in the excavations of pre-pottery neolithic Jericho and preserved in Neolithic pottery at Hacilar, Turkey. In southern France Mesolithic layers in a cave at L’Abeurador, Aude have yielded wild chickpeas carbon dated to 6790±90 BCE. By the Bronze Age chickpeas were known in Italy and Greece. In classical Greece they were called “erébinthos” and eaten as a staple, a dessert or consumed raw when young. The Romans, who called chickpeas “wild cisars”, knew several varieties of chickpeas which they cooked down into a broth and roasted as a snack. Carbonized chickpeas have been found at the Roman legion fort at Neuss, Germany in layers from the 1st century CE, along with rice. Ancient peoples also associated chickpeas with Venus because they were said to offer medical uses such as increasing sperm and milk production, provoking menstruation and urine and helping to treat kidney stones. Garbanzo beans (chick peas) are high in protein and fiber and low in fat, making them a perfect vegetarian food. This recipe is similar to the roasted chickpea recipes of old and produces a spicy, garlic infused, slightly crunchy appetizer or snack for special occasions or for everyday in lieu of chips. Feta cheese may be sprinkled on top after roasting if desired. For spicier roasted garbanzo beans you may add more spices.