Cinnamon Roasted Chickpeas
1 15oz can chickpeas, rinsed and drained 1 Tbsp. olive oil 2 Tbsps. granulated sugar 2 tsps. ground cinnamon It is important all water is off chickpeas to ensure they get to your desired level of crispiness. The best way to do this is to drain and rinse and then leave out on a paper towel for 3-4 hours to ensure they are completely dry. Once dry, preheat oven to 400°F and line baking sheet with parchment paper. Place chickpeas on prepared baking sheet. Bake 15 minutes. Meanwhile, in small bowl place oil, sugar and cinnamon. Whisk to mix well. Add roasted chickpeas to bowl and toss well to coat. Return coated chickpeas to baking sheet. Bake another 20 minutes. Remove from oven and allow to cool completely. Store in airtight container.
1 15oz can chickpeas, rinsed and drained 1 Tbsp. olive oil 2 Tbsps. granulated sugar 2 tsps. ground cinnamon It is important all water is off chickpeas to ensure they get to your desired level of crispiness. The best way to do this is to drain and rinse and then leave out on a paper towel for 3-4 hours to ensure they are completely dry. Once dry, preheat oven to 400°F and line baking sheet with parchment paper. Place chickpeas on prepared baking sheet. Bake 15 minutes. Meanwhile, in small bowl place oil, sugar and cinnamon. Whisk to mix well. Add roasted chickpeas to bowl and toss well to coat. Return coated chickpeas to baking sheet. Bake another 20 minutes. Remove from oven and allow to cool completely. Store in airtight container.
Recipe adapted from vegetarianbaker. com.
