CINNAMON ROASTED CHICKPEAS
Ingredients:
- 200g of canned chickpeas
- 1 teaspoon extra virgin olive oil (7g)
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- Salt to taste
Instructions:
- 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. Remove the skins.
- 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 on 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.
Nutrition Facts:
- Calories: 400.5 Cal
- Protein: 14.2g
- Carbs: 61.2g
- Fat: 12.6g
