Chili Honey Garbanzo's

Harissa infused chicken. Shaved Brussels. Chili honey garbanzos. And, a healthy portion of my classic Baba.

Scooped up and savored slowly [as slow as I could manage] with scratch Naan. Below, I will give you the deep dive on these super flavorful, yummy garbanzos.

The Scrumb-diddly-umptious Garbanzos

2 cups of garbanzos
Water
2 bay leaves
Chili flakes
Himayalan Salt
Olive oil
Honey
Chili powder
Garlic powder
Apple cider vinegar

Soak garbanzos overnight, or for 8 hours. Drain. Place in medium sized pot or instapot and cover with water, allowing 2 inches of water above beans. Place bay leaf, chili flakes, and a pinch of salt in water.

For stovetop: Bring to a boil and simmer for 30-35 minutes until garbanzos are tender

For Instapot: Pressure cook on high for 15 minutes. Natural release for 10 minutes.

Drain garbanzos and do not rinse. Remove bay leaves. Preheat oven to 350 F. Drizzle olive oil on a cookie sheet and put garbanzos atop, shaking them around on the sheet to cover them in oil. Drizzle honey (your preference on amount, I did a light drizzle) atop and shake around again to combine. Sprinkle salt, chili powder, and garlic powder atop. Shake again to combine. Place in oven for 8 minutes. Shake sheet around so that the beans turn. Place in oven for 5 more minutes. They will be crisp. Allow to cool and transfer to a medium sized bowl. Top with apple cider vinegar [start with 1 T and add more to your preference] and a light drizzle of olive oil and honey. Toss to combine. Allow to soak for 10-15 minutes.

And, enjoy !!