Cinnamon & Sugar Roasted Chickpeas

By • April 2, 2014 • 3 Comments



Author Notes: Lately I've been on a mission to eat fewer processed foods. These roasted chickpeas with cinnamon and sugar are a great healthy snack to pick me up during those afternoons lulls. They’re best fresh out of the oven, while they’re still crisp.Lisa @ Healthy Nibbles & Bits

Food52 Review: My house smelled like warm cinnamon rolls as these were baking. How could something that smelled so good be a healthy treat? I've had savory roasted chickpeas before, but this sugary, crispy version is a great alternative to other sweets. - Cathy Cathy

Makes about 1 cup

  • One 15-ounce can chickpeas (also called garbanzo beans)
  • 2 teaspoons olive oil
  • 1 1/2 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • 1 tablespoon pure cane sugar (or sugar of your choice)
  1. Preheat oven to 425º F. Line a baking sheet with parchment paper or a silicone mat.
  2. Drain and rinse the chickpeas.
  3. Place the chickpeas between two sheets of paper towels and rub them gently to absorb any excess water. Pick out any loosened skin from the chickpeas, but don't worry if you can't get it all.
  4. Pour the dried chickpeas into a small bowl and add the olive oil, maple syrup, and cinnamon. Mix until well incorporated.
  5. Place the chickpeas on the baking sheet and bake for 15 minutes.
  6. After 15 minutes, give the chickpeas a quick stir. Continue baking, checking them every 3 to 4 minutes. When they are browned and look quite dry, take them out of the oven.
  7. Let chickpeas cool for a few minutes, then sprinkle them with sugar. Enjoy!
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5 months ago sbf-ct

Love this idea! I too am looking for great home made & SATISFYING snacks. How can I do them from dried beans? Do I just do the overnight soak? I'd think they'd still need a bit of cooking, at least...

Lisa_lin_3

5 months ago Lisa @ Healthy Nibbles & Bits

I'm glad you like this recipe! I've never used dried beans for this snack before, but I would imagine that you need to cook them a bit first. Otherwise, the chickpeas would still be a bit difficult to bite into.

Flower_of_life_heartbeat

4 months ago NuMystic

To use dried chickpeas you'll need to cook them *thoroughly* first. Cooking expands the chickpea dramatically as it absorbs water and then when you roast them that water evaporates but still leaves lots of micro spaces in the legume which makes it light and crunchy. Not unlike soaking seeds before dehydrating them which adds a light crunchy quality that raw or regular toasted seeds do not have.