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
The how-to:
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!
Sounds yummy and easy. I need to remember this recipe when I can have honey again when my whole life challenge ends in march.