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.