This week, registered dietitian Ilyse Schapiro, the co-author of the top-selling book, "Should I Scoop Out My Bagel" shows Tina Redwine about diet-specific recipes. 

If you have any questions, please email tredwine@news12.com.

2 (15 ounce) cans garbanzo beans
1 tbsp olive oil
½ tsp salt
¾ tsp ground turmeric
1 tsp curry powder
¼ tsp garlic powder
½ tsp freshly ground black pepper
? tsp cayenne pepper (optional)

Preheat the oven to 400F (200C).
Line a large baking tray with parchment paper.
Drain and rinse the garbanzo beans.
Put the garbanzo beans on a clean kitchen towel and rub gently to remove the skins.
Keep rubbing and removing the skins until all the beans are naked. The more skins you remove, the crunchier your garbanzo beans will be.
Dry the beans well.
Put the garbanzo beans in a large bowl, add the olive oil and salt, and mix well.
Spread the garbanzo beans evenly on the lined baking tray.
Cook for 20 minutes, shaking half way through to ensure even cooking.
Meanwhile, put the turmeric, curry powder, garlic powder, and black pepper (and cayenne if you like heat) in a small bowl and stir to combine.
Remove the garbanzo beans from the oven.
Sprinkle the spice mix on the garbanzo beans and toss to coat all the beans (add an extra drizzle of olive oil if the spices won’t stick).
Return to the oven for a further 15-18 minutes, until crispy.
Remove from the oven, leave to cool completely, then enjoy.
Can be stored in an airtight container, but make sure they are completely cool before closing the lid.

Contact:
Registered dietitian Ilyse Schapiro MS, RD, CDN
Website: IlyseSchapiroNutrition.com
Schapiro is the Founder & President of Ilyse Schapiro Nutrition, a nutrition counseling and consulting practice and Co-Author of Top-Selling Book, "Should I Scoop Out My Bagel."