Maple Cinnamon Roasted Chickpeas
Learn how to make crispy chickpeas, without frying! These are a barely sweet version, with maple syrup and cinnamon.
Ingredients
- 1 15 ounce can drained & peeled chickpeas (also known as garbanzo beans)
- 3/4 tablespoon sunflower oil
- 1 teaspoon pure maple syrup
- 1/2 teaspoon sea salt
- 3/4 teaspoon cinnamon
Instructions
- Preheat oven to 400 degrees F.
- After chickpeas are drained and peeled, rub them gently with a towel to dry. Place on a sheet pan, in a single layer. Roast for 10 minutes. Remove from oven, stir the chickpeas with the oil, then sprinkle the remaining ingredients on top of chickpeas, and stir thoroughly to coat.
- Place sheet pan back in the oven and roast for 15 minutes.
- Then shut off oven, open the oven door about 5 inches, and let chickpeas cool inside.
- Store at room temperature, in a parchment paper bag. This is super important for keeping them crispy!
Notes
adapted from the Eating Clean cookbook.
For a less labor intensive cooking method, use Amy's method by rinsing and drying the chickpeas with a towel, then tossing them with the remaining ingredients. Bake at 350 degrees for 20 minutes, remove from the oven and let cool before serving. This produces a nutty, softer chickpea - different and just as lovely.