My first experiment with roasted chickpeas didn't turn out so stellar. I mean they turned out OK, but they were not the crunchy treat I had intended.
I wondered if it could have been from using canned chickpeas. So when I made honey cinnamon roasted chickpeas from Two Peas and Their Pod, I used dried, cooked chickpeas.
nutritional value of the Chickpea. With all that protein, fiber, vitamins and minerals, a little sugar isn't too bad. I will be making this again for sure.
Honey Roasted Chickpeas from Two Peas and Their Pod
1 (15 oz can) chickpeas (garbanzo beans) (About 2 cups cooked, dried chickpeas)
2 teaspoons canola oil
1 teaspoon ground cinnamon
1 tablespoon granulated sugar
1 tablespoon honey
Preheat oven to 375 F. Drain chickpeas and rinse under cold water until starch is removed. Place chickpeas on a paper towel to dry. I always pop the skins off, but that's up to you.
In a small bowl, whisk oil, cinnamon, and sugar. Place chickpeas in bowl and stir until evenly coated. Spread chickpeas on a large baking sheet. Bake 35-40 minutes, 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 chickpeas back out on baking sheet and allow to dry. Store in an airtight container at room temperature.
Note: This recipe can easily be doubled or tripled.