You guys. I am so excited to share this recipe with you. I made it for the first time last week and immediately proceeded to eat the entire batch, standing up at the counter in my kitchen. Then I had to make a another batch so I could photograph it.
It couldn’t be simpler: nutty chickpeas, tossed in a little butter, sugar, salt, and spice, roasted until caramelized and crunchy. Sticky with honey, they’re so addictive I had to put the jar of them on a high shelf out of my sight so I wouldn’t eat an entire second batch in one day.
Cinnamon Roasted Chickpeas
1 (14 ounce) can chickpeas (garbanzo beans)
1 tablespoon unsalted butter, melted
1/2-1 teaspoon salt, to taste
1 tablespoon sugar
1 teaspoon cinnamon
1 tablespoon honey
Heat your oven to 350°F.
Rinse the chickpeas under cold water, then drain and pat very dry on paper towels.
Toss the chickpeas with the butter, salt, sugar, and cinnamon and spread them on a parchment-lined baking sheet in one layer.
Bake for 40 minutes to an hour, until the chickpeas are crunchy all the way through.
Pour the hot chickpeas into a small bowl and mix with the honey. Spread them back out on the parchment and allow to cool and dry for at least 20 minutes.
These will last, stored in an airtight container at room temperature, for 3-4 days.
You can, of course, use dried chickpeas instead of canned. Just soak the dry chickpeas overnight, then simmer for an hour or so until they’re completely soft. Use a scant two cups for this recipe.
Make sure to tase your chickpeas before seasoning — some canned chickpeas may contain more or less salt than others.
Music to cook by: Sunshine in Chicago [Sun Kil Moon // Among The Leaves]