Description
These crunchy cinnamon chickpeas offer a delightful balance of sweet and warm spice. Each chickpea is roasted to a crisp, golden perfection, creating a satisfying texture. The exterior is coated with a fragrant blend of cinnamon and a touch of sweetness, making them an appealing snack or topping.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 tablespoon olive oil or coconut oil
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Pinch of nutmeg (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Thoroughly drain and rinse the canned chickpeas. Pat them very dry with a clean kitchen towel or paper towels. This step is crucial for achieving crispiness.
- In a medium bowl, toss the dried chickpeas with olive oil until evenly coated.
- In a small separate bowl, combine the granulated sugar, ground cinnamon, salt, and optional nutmeg.
- Sprinkle the spice mixture over the chickpeas and toss well to ensure every chickpea is coated.
- Spread the seasoned chickpeas in a single layer on the prepared baking sheet.
- Roast for 20-30 minutes, stirring halfway through, until the chickpeas are golden brown and crunchy. Keep a close eye on them to prevent burning.
- Remove from the oven and let cool completely on the baking sheet. They will crisp up further as they cool.
Notes
For extra crispiness, ensure the chickpeas are completely dry before tossing with oil.
Adjust the amount of sugar and cinnamon to suit your preference.
These chickpeas are best enjoyed the day they are made for optimal crunch.
Store cooled chickpeas in an airtight container at room temperature for up to 3-4 days.
Consider adding a pinch of cayenne pepper for a sweet and spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
Nutrition
- Calories: 150
- Fat: 4g
- Carbohydrates: 25g
- Protein: 6g