SUBSCRIBE: Get the latest recipes, tips & tricks in your inbox.

Cucina Casa M - Easy, Elegant Entertaining
View Full Menu
Glass bowl of spicy chi chi beans

Spicy Chi Chi Beans

Take garbanzo beans to the next level and make this your new favorite Winter appetizer!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Drying Time 1 hr
Total Time 1 hr 30 mins

Ingredients
  

  • 3 cups Cooked Garbanzo Beans (see instructions below) or two 15 oz cans, drained
  • 1 tsp Kosher Salt
  • 1 tsp Paprika
  • 1/2 tsp Cumin
  • 1/2 tsp Black Pepper
  • 1/4 tsp Cayanne Pepper or 1/2 tsp if you like it extra spicy!
  • 1 1/2 tsp Olive Oil

Instructions
 

  • Line a rimed baking sheet with a clean kitchen towel or paper towels. Place the drained garbanzo beans on top of towel then cover with another towel.
    chi-chi beans on a towel
  • Gently rub the beans to dry them. Pinch the beans to remove the outer skin on as many beans as you can. 
    Fingers removing outside of chi-chi bean
  • Air-dry the beans for at least 1 hour, the longer they dry out the crunchier they will be.
  • Preheat oven to 400° F.
  • Cook the beans until they are brown and crispy, about 25-30 minutes. Check the beans at 15 minutes and give the baking sheet a shake. The cooking time may vary due to how dry your beans are so watch them so they don’t burn.  
  • In a small bowl, combine the salt, paprika, cumin, black and cayenne peppers.  Mix until well combined.  Set aside.
    spices in a bowl mixed with a fork
  • In a medium bowl, add the olive oil and toss in the toasted beans until well coated.  
    pouring chi-chi beans from oven hot tray to metal bowl
  • Add the spice mixture and toss the beans until well coated.
    metal spoon stirring cooked chi-chi beans and spices in a metal bowl
  • Pour the spicy beans into a serving bowl and enjoy. 
    Glass bowl of spicy chi chi beans

Notes

COOKED BEANS:

1. Rinse the beans to remove foreign particles. Place in a bowl and cover with cold water; soak the beans overnight. Drain beans.
2. In a large pan, add the soaked, drained beans, and cover with water.
3. Bring beans to a boil, then lower heat to a simmer; place cover on ¾ of the pot and simmer until beans are tender, about 40-60 minutes. Add more water if necessary.  Once cooked, drain any remaining water.  1 pound of dried beans equal 6 cups cooked beans. 

TIPS & TRICKS

– Chi-Chi is the Italian word for Garbanzo beans.
– When I have the time, I prefer to cook my own Chi-Chi/Garbanzo beans. I think the beans taste fresher, creamier and have no salt added. If you use canned beans, read the label to select the one that has the lowest amount of salt added.
– If you’re going to cook a pound of beans you might as well cook 2 pounds! They freeze beautifully.
– Chi-Chi beans are a great source of protein (9 grams/serving). They are great to add to soups or salads.
– These make a nice spicy snack and they keep in an airtight container for a week. 
– You can substitute the spices (use cinnamon & sugar for a sweet treat!).