Maple-Cinnamon Roasted Chickpeas
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- 2 can(s)
- chickpeas, rinsed and drained well (14-16 ounces each)
- 3 Tbsp
- sunflower oil (which replaced olive oil in original recipe)
- 3 Tbsp
- real maple syrup (best quality real maple syrup and *no* maple syrup substitute!)
- salt, for sprinking
- 2 tsp
- ground cinnamom
- 1/4 tsp
- ground cardamom (my addition but optional)
- pumpkin seed oil, for finishing
1Note: I used freshly cooked chickpeas/garbanzo beans in place of canned.
2Line a rimmed baking sheet with parchment paper. Set aside.
3Rinse and drain chickpeas in a colander. Spread onto several towels to dry, rubbing gently with the towel to help dry and to remove some of the outer skins (don’t worry if they don’t all come off).
4Once chickpeas are completely dry, transfer to rimmed baking sheet and place into a cold oven. Turn heat to 350º while the chickpeas are inside; this helps them dry out more before baking. When oven temperature reaches 350°, set timer for 10–15 minutes.
5After 15 minutes, remove sheet from oven and drizzle chickpeas with sunflower seed oil and maple syrup; sprinkle with salt. Roll chickpeas around with a spatula so all surfaces are coated evenly. Sprinkle with cinnamon (and cardamom if using) and roll chickpeas again until thoroughly coated. Return to oven and bake for 15 minutes more.
6Turn off oven and leave door cracked for 30 minutes. Remove baking sheet, drizzle chickpeas with about 1/2 tablespoons of pumpkin seed oil then let cool completely on a wire rack. Store in a sealed container at room temperature.