ABOUT
Kim is the culinary enthusiast and creator behind Three Olives Branch, residing in Denver, Colorado. As the oldest of three girls, Kim's culinary journey began at a young age, learning and adding her creative touch to the recipes she grew up with. Inspired by her time in Italy during college, she brings a wealth of experience and a love for crafting both classic and unique Italian dishes. Living in Colorado, Kim also draws inspiration from the local Hispanic influence, offering a delightful array of Mexican recipes, blending tradition with innovation.
Kim's blog is a testament to her passion for making cooking accessible, exciting, and confidence-inspiring for everyone. From hosting dinners to experimenting with flavours, each recipe on Three Olives Branch reflects Kim's commitment to creating memorable culinary experiences that celebrate the diverse influences of Italy and Mexico. Join Kim on this gastronomic adventure, where every dish tells a story and invites you to savour the joys of Italian and Mexican cuisine.
RECIPE DETAILS
Cook: 40 mins
Total: 1h 10 mins
Serves: 1 cup
INGREDIENTS
30 ounces garbanzo beans (chickpeas) (two 15 ounce cans)
2 Tablespoons olive oil
1/2 teaspoon salt
1 teaspoon ground espresso (or ground coffee)
1 teaspoon cocoa powder unsweetened
1/2 teaspoon cayenne powder
DIRECTIONS
1. Preheat oven to 350F.
2. Drain and rinse the chickpeas. Place them between two clean towels or paper towels and gently pat dry, removing as much moisture as you can. (If you want to remove the skins, press more firmly to peel many of them off. Leaving the skin on will provide a little extra crunch and fiber - this is a preference decision).
3. Toss the dried chickpeas with the olive oil and salt.
4. Spread the chickpeas out on a silicon baking mat lined baking sheet (or spray tin foil with cooking spray).
5. Bake for 35-40 minutes until the beans are starting to take on a little color and get dry. Turn off the oven and leave the beans in the oven to continue drying out to your desired crunchiness, checking every 10-15 minutes. (I like mine crunchy and leave them in for 30-40 minutes post-baking).
6. Put the cooked chickpeas in a small bowl. If dry, add just a touch of oil. Add the espresso powder, cocoa powder, and cayenne, and toss to coat. Adjust seasoning as desired with any of the spices. Let cool outside of a container or bag as any trapped heat will soften the chickpeas again.
SOURCE
https://www.threeolivesbranch.com/spicy-cocoa-espresso-roasted-chickpeas/
