This was the first roasted chickpea recipe I ever tried. Since then, I've been addicted to all sorts of different recipes, including the Cajun spiced ones I posted earlier. My experience with actually making these sorts of chickpeas, though, haven't always went the way I wanted them to. For instance, the first time I made these they didn't come out as crunchy as I wanted them. Of course, that didn't stop me from eating them--I actually turned them into a post-workout snack for a while. I've resorted to thinking, however, that this particular recipe isn't meant to get as crunchy as corn nuts or snacks like that. Why? Because whenever I try just roasting them longer than 45 minutes the cinnamon starts to burn, and I doubt anyone likes that flavor. But I do recommend roasting them right until you get to that point; in my opinion, these taste better with a bit of a bite to them. Ultimately, there is only one thing I don't like about this recipe: they get your fingers a bit sticky. Their tasty goodness makes up for it though.
Honey Cinnamon Roasted Chickpeas
recipe from Pastry Affair
- 1 15-oz can chickpeas (aka garbanzo beans)
- 2 teaspoons oil
- 1 teaspoon ground cinnamon
- 1 tablespoon sugar
- 1 tablespoon honey
*This recipe is super-duper easy to double. If you plan on sharing, I recommend it.
--Drain the can of chickpeas and then rinse them under the faucet until the water running over the beans is no longer abnormally bubbly.
Optional--Peel all the skins off the chickpeas.
--Dry the chickpeas off, getting them as dry as possible without squishing them.
--Whisk together the oil, cinnamon, and sugar in a small bowl. Then add the beans, stirring until completely coated.
--Place the chickpeas on a jelly roll pan or cookie sheet with sides and bake for 40-45 minutes, or until no longer soft in the middle. I didn't spray the pan, but you could if you wanted. (The original recipe says 35-40 minutes but I can never get them as crunchy as I would like. Just keep an eye on the cinnamon otherwise it may burn.)
--After roasting, put the hot beans in a bowl and coat them with the honey. I just eyeball this part and don't worry about the one tablespoon worth.
--After the beans are coated in honey, transfer them back to the baking sheet so the honey can soak in and dry a little bit. Keep in mind, though, that the beans will always be a little bit sticky.
--Eat as many as you want =)