Yesterday was a snowy day. We had to modify our plans for the day to accomodate. Hubby stayed home from work to play with Cupcake in the snow. We postponed our trip to the bouncy play place to today. I had a sparkling clean kitchen. So of course I decided to get creative in it. I had a can of chickpeas just waiting to be loved in the pantry so I set out to make a sweet, healthy treat, Maple Cinnamon Roasted Chickpeas.
These are so good! Just the sweet treat I needed on a snowy day. And did I mention they’re healthy? No sugar!
I’ve made roasted chickpeas before and they’ve been good, but I usually make a batch of spicy ones and the girls haven’t really enjoyed them, so I figured sweet was the way to go. I didn’t want to load them up with sugar, though, so I had to reach for the maple syrup, some cinnamon and coconut oil. It was the perfect combination!
The girls devoured them! Even the hubby was snatching them off the baking sheet when they were done cooling. Cupcake thought I needed a photography assistant.
You know these are good if my picky eater, Cupcake, eats them. Just four ingredients and a little baking time and you’ve got a yummy crunch snack!
- 1 can chickpeas (garbanzo beans)
- 1 tbsp coconut oil
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- Rinse and drain the chickpeas. Spread chickpeas on a Silpat (or parchment) lined baking sheet and pat them dry with a paper towel. Remove any skins that come loose. Allow chickpeas to dry out for 10 minutes. (you want them really dry so they get crispy when you bake them).
- Preheat oven to 400.
- Spread dry chickpeas evenly over the baking sheet and bake for 15 minutes.
- Melt coconut oil. Combine coconut oil, maple syrup and cinnamon and pour over the chickpeas. Toss chickpeas to evenly coat and then spread them back out on the baking sheet.
- Bake for another 15 minutes.
- Turn off the oven, crack the oven door open and let the chickpeas rest for 20-30 minutes before removing.
- Chickpeas will be crunchy and best if eaten the same day. Store in an airtight container.
This batch was gone within an hour and the girls were asking for more! (and momma wasn’t about to make a trek out in 5″ of (still falling) snow to get another can of chickpeas. I’ve definitely added it to my grocery list for next week, though. I want to try out some other combinations!
Have you roasted chickpeas before? What’s your favorite flavor combo?
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