Cinnamon Roasted Chickpeas
Delicious and crunchy, Cinnamon Roasted Chickpeas are an easy snack to make from your pantry staples and a fun introductory cooking project for kids. Bonus you can enjoy crunching up your veggies!
- 2 cans of garbanzo beans 15oz each (another name for chickpeas)
- 2 Tbsp. olive oil
- 4 Tbsp. brown or dark brown sugar
- 2 Tbsp cinnamon
- ¼ tsp. salt optional
Preheat the oven to 400 F. Line a standard cookie sheet with parchment paper or a silicone baking mat.
Drain and rinse the chickpeas well. (REALLY WELL). Remove the skins. (This extra step results in dryer, crispier chickpeas)
Pat the chickpeas dry with paper towels. Make sure to pat firmly and remove as much moisture as possible.
Put the chickpeas on the prepared baking sheet and bake at 400F for 15 minutes. Meanwhile mix the sugar, cinnamon and salt together.
Remove from the oven and drizzle the oil of the chickpeas, stir or shake the pan to coat evenly and then sprinkle on the cinnamon mixture. Again roll or stir to coat and place back in the oven for 15 more minutes.
For the crunchiest chickpeas turn the oven off after the second round of baking and leave the chickpeas inside. Use the handle of a wooden spoon to crack the oven door open a bit.
After the chickpeas have cooled place in an airtight container and store at room temperature. Keep in mind that the longer they are stored the less crunchy they will be.
Multiple Batches: Do not overly crowd the chickpeas on the baking sheet. If you want to double this recipe use another sheet.
Calories: 378kcal | Carbohydrates: 64g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Sodium: 119mg | Potassium: 16mg | Fiber: 11g | Calcium: 39mg | Iron: 0.3mg