maple-cinnamon roasted chickpeas
(1 rating)
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C/o Delicious Living.
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(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
25 Min
method
Roast
Ingredients For maple-cinnamon roasted chickpeas
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2 canchickpeas, rinsed and drained well (14-16 ounces each)
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3 Tbspsunflower oil (which replaced olive oil in original recipe)
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3 Tbspreal maple syrup (best quality real maple syrup and *no* maple syrup substitute!)
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salt, for sprinking
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2 tspground cinnamom
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1/4 tspground cardamom (my addition but optional)
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pumpkin seed oil, for finishing
How To Make maple-cinnamon roasted chickpeas
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1Note: I used freshly cooked chickpeas/garbanzo beans in place of canned.
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2Line a rimmed baking sheet with parchment paper. Set aside.
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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).
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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.
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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.
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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.
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