Honey Cinnamon Roasted Chickpeas

Looking for a high protein snack that will keep you full and satisfied for hours? Roasted chickpeas are one of my favorite low-calorie snacks. They are a great and healthy alternative to mixed nuts, chips, and other munchies. I can’t begin to tell you how many batches of roasted chickpeas we consume in this house. I have made them using both fresh chickpeas and canned chickpeas and honestly you can’t tell the difference after they are roasted. For that reason I usually use canned because they are ready to use. 🙂 The most important thing about making roasted chickpeas is to make sure your chickpeas are throughly dried before tossing into the spice mix. If they are not dried enough they will be soft and chewy on the inside not crispy and crunchy. If I am not pressed for time I will rinse off the chickpeas and lay them on a paper towel lined baking sheet for at least an hour to air dry. After an hour or so I blot them again with a towel just to be certain that they are thoroughly dry. After drying whip up the spice mix, dump onto a rimmed baking sheet and roast until crunchy and no longer soft in the middle. Roasting the chickpeas turns them from a soft bean to a crunchy corn nut-like snack.  Throw a baggie of these in your lunch box and avoid that mid afternoon snack attack.

One Year Ago: Spanish Rice 

Honey Cinnamon Roasted Chickpeas

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Ingredients:

  • 2 (15 ounce) cans of chickpeas (or 4 cups cooked chickpeas)
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoon granulated sugar
  • 4 teaspoons olive oil
  • 2 tablespoon honey

Directions:

  1. Preheat oven to 375 degrees F.
  2. Drain and rinse chickpeas in a colander under running water. Throughly dry chickpeas with a kitchen towel.
  3. In a small bowl, whisk together the oil, cinnamon, nutmeg and sugar. Add chickpeas and toss until coated with spice mixture. Spread chickpeas out on a rimmed baking sheet.
  4. Roast, shaking the pan occasionally, until the chickpeas are crunchy and no longer soft in the middle, 35-40 minutes. Test taste every few minutes until desired texture is reached.
  5. Place hot, roasted beans in a small bowl and coat evenly with honey. Spread beans back out on baking sheet and allow to dry. Store in an airtight container at room temperature.
Yields: about 4 cups/16 servings (1/4 cup, 112 calories)
Prep Time: 10 minutes
Bake Time: 40 minutes

Source: adapted from The Pastry Affair

Can’t get enough of these crunchy chickpeas? Check out my Oven Roasted Chickpeas with Moroccan Spices! 😀

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28 Responses to Honey Cinnamon Roasted Chickpeas

  1. I need to start snacking on these babies!

  2. I see recipes for more savory peas sometimes, so I like that you made these sweet. Then again, it’s not called Sweet Pea for nothing. (Please no slaps on the wrist for bad grammar.)

  3. Geet says:

    Look so delicious. I am sure my husband will like this since he love to munch on nuts 🙂

  4. Now that I’m backing into running and being less gluttonous I so need to try this recipe. Sounds delish.

  5. Gorgeous – we love our chick peas in Spain but have never tried making anything like this!

  6. Haley B says:

    LOVE Roasted Chickpeas!! I make Salt N Vinegar Chickpeas here a lot – they are sooo addicting. Definitely gonna have to try your sweet version of my favorite snack!!

  7. this looks so so so good! wow. I love the color and I can feel these are intense.

  8. rumpydog says:

    Jen said these look so good she stopped and bought some chick peas on the way home to try it out.

  9. Sydney Jones says:

    I am really excited to try these little guys! Yummy!!

  10. ChgoJohn says:

    A fantastic alternative to a bowl of nuts at game time. Great idea!

  11. Caroline says:

    Can you say yum!? These sound incredible, Christina. I’ll have that entire bowl…please. 🙂

  12. The Teenage Taste says:

    OOooh, these sound really good! I’ve made dessert hummus before and I loved the sweetness and the chickpeas!

  13. i’ve never thought about making them sweet before!!! i always make them savory. mmmm i would love to sprinkle a dash of nutmeg on them. bookmarked!~

  14. foodandnews says:

    definately going on my list of things to try cooking this weekend. thanks for sharing

  15. Fun & Taste says:

    I loved the chickpeas!! These look sooooo good!

  16. Roasted chick peas are so delicious!! I hadn’t thought of making a sweet version — these sound great though, next time i’m in the mood… i’m going the sweet route 🙂

  17. These look so delicious. I love chickpeas but have never tried them roasted like this before! What an easy and sweet snack. Thanks for sharing! I wrote an informational post on the nutrition of chickpeas for my blog because they are so healthy. (http://bit.ly/qEZwn7) Feel free to check it out, too!

  18. Nancy says:

    Ooh intriguing and sounds delicious. I love going to a certain restaurant that has awesome fried chickpeas but this is going to be a really healthy substitute.

    Keep these recipes comin’!

  19. Reblogged this on Twice Cooked Half Baked and commented:
    I made a batch without a recipe that turned out too soft. I think I may try this version to see if they turn out crunchy like I wanted.

  20. Hi Christina! We just made these tonight and LOVE them!!!!! Thanks so much for sharing the recipe!! 🙂 🙂 🙂

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  22. SungMin Kim says:

    great idea!!
    go home and gonna make it with 4 cans 😉 2 cans are not enough!
    Thanks for sharing a great recipe.

  23. cateohara says:

    Oh man, I made these as a healthy snack for my kids, and promptly ate about a cup of them! I had to put them away and in a cabinet so I wouldn’t keep going back! I’ve only made savory chick peas in the past (chinese five spice or cumin and salt/pepper). Thank you (I think!) for sharing!

    C.

  24. KeishaShippy says:

    How long can you store these and keep them crunchy? They sound like a great snack at work, but I’d prefer to make a big batch on Sunday and snack all week long instead of making them every day or two.

  25. Pingback: Back To School Roundup | Sweet Pea's Kitchen

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