Masthead header

Honey Cinnamon Roasted Chickpeas

I’m a big time evening snacker. Once we get the kids down, I like to read my book or watch my show with munchies. Sweet or salty, depends on the night. That’s why I like to make snacks like this and kale chips and coconut pumpkin muffins that are healthy. They’re good for me to eat! Someone tell me I can eat too many kale chips….. NOT. Snacking is a completely fine habit as long as the things you’re munching on are good. Nutritionally, not just in taste ;)

 

Enter the chickpea.

 

 

Honey Cinnamon Roasted Chickpeas | a kitchen cafe

 

 

Sounds weird, I know. But they’re actually really yummy! And super easy to make. Sweet, crispy and filling! These were a big hit over here. Those chubby fingers don’t lie….

 

 

Honey Cinnamon Roasted Chickpeas | a kitchen cafe

 

 

Prep: 5 minutes

Cook time: 45 minutes

 

1 15 oz. can chickpeas

3/4 tsp coconut oil (this is my favorite brand)

1 1/2 tbsp honey

1/2 tsp cinnamon

1/8 tsp salt (omit if chickpeas have salt in the water)

 

 

Preheat oven to 375. Line a baking sheet with parchment paper or a silpat.

Pour can of chickpeas into a colander. Rinse well.

Drain chickpeas on to a towel and pat dry of all excess water. Remove any loose skins.

Pour onto prepared baking sheet and bake for 30 minutes.

Meanwhile, combine oil, honey, cinnamon and salt in a bowl. Stir to combine.

After thirty minutes, remove chickpeas from oven and toss in honey mixture. Return chickpeas to baking sheet and bake for another  10-15 minutes, or until crispy. Test a couple at various times to find the crispiness that you like. I like them crisp, but not as crunchy as corn nuts. Just keep an eye on them and test.

Let cool and enjoy!

 

 

Share on: FacebookTwitterPinterest
  • Katie

    I totally just made these a couple days ago! My recipe called for nutmeg, which kind of ruined it for me. I’m going to try them again sans nutmeg :)ReplyCancel

Your email is never published or shared. Required fields are marked *

*

*

*