I can’t believe I originally posted this recipe three years ago! Time flies! I wanted to repost this recipe because it is really good!
This afternoon I was really craving something sweet and salty. I have Chex cereal in my pantry and while that might have satisfied my sweet tooth, I opted instead to try roasting chickpeas. I’ve been wanting to do this roasted chickpeas recipe for a long time. Let me tell you, after making this simple snack, I’m kicking myself for not having made this months and months ago!
Your main ingredient is one can of garbanzo beans (aka chickpeas) and if you are like me, you probably have cans of beans stockpiled away! You all probably know this about me already, but I LOVE beans. I love that they are high in protein, high in fiber and cheap! They help make meals both frugal and healthy. Besides the beans, all you need is your desired seasoning. I called this recipe Honey Roasted Chickpeas although I didn’t actually use honey. However, they had such a similar taste to Honey Roasted Peanuts that I had to use honey in the name. Also, the recipe calls for 2 teaspoons of olive oil. I’m always looking to conserve calories so I just sprayed some EVOO on the beans. That said, I think next time, I will try using more EVOO to insure that all of the topping sticks to my beans.
Next time I’m going to try kicking up the spices on the roasted chickpeas. I’m envisioning adding a bit of cayenne pepper with the sweet brown sugar.. Have you made these before? I would love to hear the spices you used!
Honey Roasted Chickpeas
1 can Garbanzo Beans (chickpeas) 14 oz, rinsed, drained and air dried
2 teaspoons Olive Oil
1 1/2 teaspoons Brown Sugar
1/4 teaspoon Salt
1/4 teaspoon Cinnamon
1. Preheat oven to 450 degrees.
2. Rinse, drain and then do your best to air dry the beans (you don’t want them wet when you put them in the oven).
3. Line cookie tray with parchment paper
4. Place chickpeas onto lined baking sheet. Bake for 30 minutes stirring once at around 15 minutes.
5. Pour cooked chickpeas into a mixing bowl. Mix with olive oil, brown sugar, salt & cinnamon.
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This recipe was adapted from Cupcake Project