I’m making snack foods this weekend. This is another really simple one that you can flavor pretty much however you want. I went for sweet plus chocolate goes really well with cinnamon. Because of the sugar, I didn’t add the flavorings until after they had roasted. If going the savory route, you can add the spices when you add the olive oil.
Roasted chickpeas are a healthy treat but don’t eat them all at once. They are still beans.
Crunchy, Cocoa Cinnamon Sugar Chickpeas
1 15.5 ounce can of chickpeas
1 tablespoon olive oil
3 tablespoons granulated sugar
2 teaspoons cocoa
1 teaspoon cinnamon
Preheat oven to 375 degrees F.
Drain and rinse chickpeas. Set them on a towel to dry. Peel off the skins – if you don’t do this step, the oven roasted chickpeas will not get crunchy. Dry again and put in a single layer on a baking sheet.
Bake for 15 minutes, shaking the pan midway through cooking.
Remove chickpeas from the oven and pour into a bowl. Drizzle olive oil over the chickpeas and stir to coat completely. Return to pan and the chickpeas to the oven and continue to bake for 30-40 minutes, shaking the pan occasionally. They are done when they are golden and crispy.
In a small bowl combine sugar, cinnamon and cocoa. Stir to combine.
Remove chickpeas from oven and pour in a bowl. Toss with a couple tablespoons of the cocoa cinnamon sugar to coat. Place remaining cocoa cinnamon sugar in an airtight container for another use.
Return the chickpeas to baking sheet and place back in the oven with the heat turned off. Crack the oven door and let them stay in the oven to cool slowly.
Snack on them still warm or after they’ve cooled. Store in an airtight container.