Diane, A Broad
August 20, 2012

Cinnamon Roasted Chickpeas

You guys. I am so excited to share this recipe with you. I made it for the first time last week and immediately proceeded to eat the entire batch, standing up at the counter in my kitchen. Then I had to make a another batch so I could photograph it.

It couldn’t be simpler: nutty chickpeas, tossed in a little butter, sugar, salt, and spice, roasted until caramelized and crunchy. Sticky with honey, they’re so addictive I had to put the jar of them on a high shelf out of my sight so I wouldn’t eat an entire second batch in one day.

Cinnamon Roasted Chickpeas

Adapted from The Burp! Recipe Collection.

Ingredients
1 (14 ounce) can chickpeas (garbanzo beans)
1 tablespoon unsalted butter, melted
1 teaspoon salt
1 tablespoon sugar
1 teaspoon cinnamon
1 tablespoon honey

Directions

Heat your oven to 350°F.

Rinse the chickpeas under cold water, then drain and pat very dry on paper towels.

Toss the chickpeas with the butter, salt, sugar, and cinnamon and spread them on a parchment-lined baking sheet in one layer.

Bake for 40 minutes to an hour, until the chickpeas are crunchy all the way through.

Pour the hot chickpeas into a small bowl and mix with the honey. Spread them back out on the parchment and allow to cool and dry for at least 20 minutes.

These will last, stored in an airtight container at room temperature, for 3-4 days.

Notes

You can, of course, use dried chickpeas instead of canned. Just soak the dry chickpeas overnight, then simmer for an hour or so until they’re completely soft. Use a scant two cups for this recipe.

Music to cook by: Sunshine in Chicago [Sun Kil Moon // Among The Leaves]

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Posted in: cooking, snacks | Tags: , , , , , ,
  • http://www.chewtown.com chewtown

    Cinnamon roasted chickpeas you say?! YES PLEASE. I’ll have me a bag or 20 of those. I’m not usually a fan of chickpeas, but if these are crunchy all the way through I love them. I can see myself trying this one soon.

    • http://dianeabroad.com Diane, A Broad

      Yep, if you roast them for long enough, they’re absolutely crunchy all the way through.

  • http://beckybakes.net Becky (Becky Bakes)

    This is such a great idea!! Great protein source for those with nut allergies!

  • http://www.cinnamonvogue.com Cinnamon Vogue

    Oh this looks fantastic! Love the pictures. Now all you need is to do is buy some real good organic Ceylon Cinnamon Sugar from us. :-) Sorry about the shameless self promotion but we will pin this for sure and spread the message. Can’t wait to try this.

  • Erin

    I wanted to love these but they were inedibly salty :(

    • http://dianeabroad.com Diane, A Broad

      Oh no! I’m sorry that they turned out badly for you. Perhaps it’s due to a difference in how much salt is added to different kinds of canned chickpeas? I’ll add a note in the recipe that says you might want to cut down on the salt. Thanks for letting me know. :)