Wednesday, May 23, 2012

Honey Roasted Chickpeas

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.
This time, they turned out exactly how I had hoped, a sweet crunchy healthy-ish little snack.  Sure the Honey and sugar aren't the best, but check out the 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.


  1. I've just discovered roasted chickpeas - they are my new favourite snack! I've never tries honey-roasted before. They sound fantastic!

  2. These are my favorite way to roast chickpeas so far. Even my husband and daughter, who say they don't like roasted chickpeas, thought these were pretty tasty. It's probably because they have such a powerful cinnamon taste and we are big on cinnamon at our house.


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