What you need:
- 15 ounce can chickpeas (garbanzo beans)
- 1 tablespoon honey
- 1/2 tablespoon Olive Oil
- 1 tsp Cardamom
- 1/2 tsp cinnamon
- sea salt, add to taste
Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper or foil and set aside.
Empty chickpeas into a colander. Rinse until no longer foamy and drain. Put chickpeas onto paper towels to pat dry. remove skins from chickpeas. Totally not necessary, but I highly recommend doing it. I didn’t, but wish I had.
Place chickpeas in a single layer on prepared baking sheet. Bake for 45 minutes, or so until chickpeas are on the crunchy side. If they’re still soft, put them back in for another 5 minutes until crunchy.
Meanwhile, in a medium bowl, whisk honey and oil and spices. Add hot chickpeas and toss to coat. Pour chickpeas back on lined baking sheet and return to the oven for 5 to 10 minutes, or until caramelized. Sprinkle with sea salt, as desired, and let cool. Store in an airtight container.
I’ve been adding these to salads and munching on them as snacks! So yummy!