Car snacks!!!! We are driving back to Pittsburgh tonight for a long weekend, and road trip snacks are always a must. Both Wes and I love a roasted chickpea, but we have always made them as a spicy/savory snack. I figured a cinnamon sugar version could never be a bad thing... and boy was I right. The other thing that is great about this recipe is that the honey coating helps them to stay nice and crispy, even after a few hours. This is an impossible feat for just a normal oven baked recipe, that can stay crispy while you snack on them right out of the oven... but give them an hour and they've lost it. We're going to enjoy these all the way to the burgh, and hope everyone has a happy Halloween weekend!
| Ingredients: 2 15 ounce cans chickpeas (garbanzo beans) 4 teaspoons ground cinnamon 1 teaspoon kosher salt 4 teaspoons sugar, plus more for sprinkling 2 teaspoons brown sugar 4 teaspoons extra virgin olive oil 4 teaspoons honey | Preheat the oven to 375 degrees. Drain the chickpeas, and rinse well under cold water until the starchiness is gone. Place the chickpeas on a paper towel, and pat dry. In a medium bowl, combine the cinnamon, salt, sugar, and brown sugar, then add the chickpeas and toss together. Once well coated, add in the olive oil, and toss again to combine. Scatter onto a baking sheet, and roast for 35-40 minutes, shaking the pan every 10 minutes. In another medium sized bowl, add the 4 teaspoons of honey. Place the hot chickpeas directly on top straight out of the oven, and toss to combine. Spread back out on the baking sheet, and let rest for 10-15 minutes until cooled. Then... go for it and enjoy! |
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