2 can(s)chickpeas, rinsed and drained well (14-16 ounces each)
3 Tbspsunflower oil (which replaced olive oil in original recipe)
3 Tbspreal maple syrup (best quality real maple syrup and *no* maple syrup substitute!)
·salt, for sprinking
2 tspground cinnamom
1/4 tspground cardamom (my addition but optional)
·pumpkin seed oil, for finishing
How to Make Maple-Cinnamon Roasted Chickpeas
- Note: I used freshly cooked chickpeas/garbanzo beans in place of canned.
- Line a rimmed baking sheet with parchment paper. Set aside.
- Rinse 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).
- Once 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.
- After 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.
- Turn 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.