Wednesday, May 23, 2012

Roasted Chickpeas

I've been battling a summer cold for the past couple of days. Since I've been sick I haven't gotten around to going to the grocery store and was left digging through the pantry for a snack.

When prepping the chickpeas make sure they are really dry.  I let mine sit in the strainer for a good 5 minutes and then dried them really well with a towel. 

This snack is made up of things I always have in the house and it really took no effort.  The flavor was really good but they didn't get as crispy as I would have liked them to.

Honey Cinnamon Roasted Chickpeas:
(Sweet Pea's Kitchen)

2 (15 ounce) cans of chickpeas (or 4 cups cooked chickpeas)
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
2 tablespoon granulated sugar
4 teaspoons olive oil
2 tablespoon honey


Preheat oven to 375 degrees F.

Drain and rinse chickpeas in a colander under running water. Thoroughly dry chickpeas with a kitchen towel.

In a small bowl, whisk together the oil, cinnamon, nutmeg and sugar. Add chickpeas and toss until coated with spice mixture. Spread chickpeas out on a rimmed baking sheet. Roast, shaking the pan occasionally, until the chickpeas are crunchy and no longer soft in the middle, 35-40 minutes.

Test taste every few minutes until desired texture is reached. Place hot, roasted beans in a small bowl and coat evenly with honey. Spread beans back out on baking sheet and allow to dry. Store in an airtight container at room temperature.

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