Looking for a reasonably healthy, protein filled, but sweet snack? Here's one for you... Chickpea Crunch. It's just canned chickpeas coated in sugary goodness. It's one of those foods that gets better as it sits. When it first finished up, I felt like my hands were covered in honey, but the next day, they were like little round, sugary popcorns.
Give it a try!
Drain and rinse the chickpeas in a strainer, then lay on a towel to dry. The key is to get them as dry as possible, you may have to let them air dry for an hour or so.
Mix your oil, sugar, cinnamon and nutmeg in a bowl.
Toss the dried chickpeas in a bowl with the oil mixture. Make sure everything is coated.
Put onto a rimmed baking pan and roast for 35 - 45 minutes at 375 degrees. Every ten minutes move the pan back and forth to move the chickpeas around.
Once out of the oven and chickpeas are crunchy, place in a bowl and toss with the honey, place chickpeas back on the sheet pan to cool. Store in a air tight container at room temperature.
- 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.
- Drain and rinse chickpeas in a colander under running water. Throughly 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.