This weekend I tried a recipe I had pinned a million years ago with the intention to try right away but clearly that didn’t happen. After making Cupcake Project’s Sweet and Salty Roasted Chickpeas I’m sorry I didn’t make these a long time ago! They are delish! Gray and Micah loved them and couldn’t believe that they were chickpeas. The small test batch I made didn’t last long but I have to say that I think making these in small batches would be best. While fresh they are warm, crunchy, and amazing. As they cool they get softer and while the recipe says they’ll last 3-4 days in an air tight container I don’t think they’d be as amazing and therefore would sit in that container until I threw them out.
- 1 can garbanzo beans
- 2 teaspoons of olive oil
- 1 teaspoon of cinnamon
- 1 1/2 teaspoons of brown sugar
- 1/4 teaspoon of salt
Open your can of beans, drain, & rinse them. Spread them out on a cookie sheet covered with parchment paper and roast them at 450 for 30 minutes. *I wanted mine crunchy so I double checked the crunch factor before I pulled them all out of the oven. 30 minutes was perfect for mine. I actually put my beans in a cold oven and let them roast while the oven was heating up. The total time in the oven was still 30 mins.
While they roasted, in one bowl I mixed all the seasonings and set them aside. Then I took another bowl out and put just a little olive oil in the bottom. I don’t think I used 2 teaspoons, it was less. You just need enough to get the spices to stick.
Once the garbanzo beans were roasted to crunchy perfection I tossed them in the bowl of olive oil and rolled them around to give them a light coating of oil. Then I tossed them into the bowl of seasoning and rolled them around until they were covered with seasoning.
I put them into a 3rd bowl to serve but you wouldn’t have to. I just wanted it to be clean so I could take a picture of it without cinnamon stuck all over the sides.
Then grab a handful and stand back because the men in your house will practically stomple you to get to the bowl.