Everything tastes better roasted. Fact. It really does. nuts, seeds, veggies, garlic and now chick peas too. I am a little late to the roasted chick pea party but I’m here now so that’s all that matters. I’m still a little too impressed with how these turned out and are nothing like a soaked chick pea but rather crispy and crunchy! Kinda satisfying. Just be sure to really dry those bad boys first, like thoroughly, using kitchen roll or a clean tea towel. Once they’re all high and dry they’re set for flavouring up and roasting to perfection!
The flavour combos are endless but I reckon salt ‘n’ vinegar would be a bit of a star. That’ll be my next batch, salt ‘n’ vinegar always was my favourite flavour. In the meantime these are sweet, nutty and beautifully spiced with cinnamon, umm umm.
Reasons to eat these as an afternoon snack:
no bad fats
high in fibre and protein too
Come on, you can’t say that for your average bag of crisps/chips or shop bought cereal bar can ya? That’s why I make these in batches and store in an airtight container for those munchie moments.
Just dry ’em well and watch ’em roasting – too little and you’re like, ‘where’s the crunch?’ and too much and they’re a bit charcoaled! Enjoy guilt free delicious snacking.
Sweet cinnamon roasted chickpeas
1 can chickpeas, drained
1 tablespoon coconut oil
1 tablespoon brown sugar
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
1. Preheat oven to 225ºC. Meanwhile, rinse your chickpeas under cold running water + dry thoroughly by spreading out a single layer, using kitchen towel to soak up all excess moisture. It’s important they’re as dry as dry can be.
2. Place on a baking tray + roast for 15 minutes.
3. Remove from the oven + drizzle oil over the chickpeas followed by the sugar, salt + cinnamon. Toss to coat evenly.
4. Return to the oven + roast for a further 15 minutes until crunchy. Amaze at how you just transformed chickpeas.