Garbanzo Croutons Recipe
Delicious on salads or as a side dish.

Rinse then soak overnight in 3 cups water:
    1 cup garbanzo beans

Drain, rinse then add:
    6 cups fresh water
    1 teaspoon ground coriander
    1 teaspoon powdered cumin
    1 bay leaf
    1 teaspoon powdered fennel
    1 sprig fresh rosemary, or 1 teaspoon dried rosemary
    1 stalk celery, cut into diagonals
    1 carrot, peeled and cut into quater rounds
    1 small onion, minced

Bring to a boil and simmer for approximately 1 ½ hours or until garbanzo beans are soft.

While beans are cooking, combine in a bowl for marinade:
    3 tablespoons tamari or Bragg Liquid Aminos
    2 tablespoons olive oil
    2 tablespoons fresh lime or lemon juice

Drain water. Discard vegetables (optional) and bay leaf. Place beans in a glass baking pan and pour tamari or Bragg Liquid Aminos marinade over beans.

Preheat oven to 350° F. Let beans sit for 20 minutes to marinate. Bake for 30 minutes at 350° until beans are crisp on the outside and slightly tender on the inside. Be careful not to overbake as the beans will harden and be difficult to chew. Serve warm or at room temperature.

Variation: Substitute soybeans for garbanzo beans.

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