Sweet Roasted Chickpeas

28 Dec

I’m one of those people who can sit and snack on nuts all day and be completely content. So when I saw a recipe for roasted chickpeas, I thought this would be a tasty and still healthy alternative to my cashews, peanuts, and pecans. These are really easy to make, just 5 ingredients! The most time consuming part was peeling the chickpeas, which is optional, but what I prefer. Also, when you get to the honey coating step, make sure not to have a heavy hand (like me) otherwise the chickpeas will be overcoated and a little sticky. Oops! Had to cook them a little longer to try and fix that!

These crunchy treats are perfect as a pop in your mouth snack, but beware, they are incredibly addictive. Lucky for you, they’re made with everyday ingredients and can be served up in no time!

Sweet Roasted Chickpeas

1 can of chickpeas (15 oz, aka: garbanzo beans)
2 tsp canola oil
1 tsp ground cinnamon
1 Tbsp sugar
1 Tbsp honey

Yield: 2 cups

Preheat oven to 375 degrees F. Drain the can of chickpeas (garbanzo beans) and rinse them under cold water until starch is removed. You can peel of the skins if you wish. Place chickpeas on a paper towel to dry.

In a small bowl, whisk together the oil, cinnamon, and sugar. Place chickpeas in the bowl and stir until all of the chickpeas are evenly coated. Spread out the chickpeas on a large baking sheet and bake for 35-40 minutes, or until chickpeas are crunchy and no longer soft in the middle.

Place hot, roasted chickpeas in a small bowl and coat evenly with honey. Spread the chickpeas back out on the baking sheet and allow to dry. Store in an airtight container at room temperature. Enjoy!

Source: Two Peas and their Pod


2 Responses to “Sweet Roasted Chickpeas”

  1. Stacey Cowling December 28, 2011 at 4:48 pm #

    How do you do the spicier version? Would to try a garlic version & a Cajun version. Morgan & Ashton liked the spicy the other day.

    • Becky December 28, 2011 at 5:02 pm #

      I’ll actually be posting the spicy version soon! Stay tuned 🙂

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