Chickpeas are a wild ingredient. You can eat them out of the can. You can put them in a salad or a chili. You can puree them with some oil and make a hummus. You can roast them. You can also never eat them if you hate chickpeas, but I figured you clicked on this post because you’re at least a mediocre fan.
Roasting vegetables to replace the daily chips craving is something I’ve been personally working on for a few weeks, and this recipe helped me overcome my want for those honey BBQ chips that get all over your hands. They crunch just as nicely, and I know exactly what’s in them. Spoiler: just some chickpeas and some spices and a little sweetness.
If the chickpeas are too spicy or sweet for you, modify it. I’m always encouraging people to stick to my recipes the first time around, but feeling the freedom to add or remove anything that their palette isn’t crazy about. If you want more sweet and smoky, add more cinnamon and take out some of the chili powder. Just make sure you make enough to share.
One of my favorite ways to serve these chickpeas is on a meat and cheese plate for my friends. They spice up (pun completely intended) the plate and pair so well with beer or wine. I also love snacking on them during the day at work to keep me away from the vending machine downstairs. Oh, and the best part about these guys? They cost about $1.50 to make per batch.
Sweet and Smoky Roasted Chickpeas
Prep time: 5 minutes | Cook time: 40 minutes | Serves: 4
- 1 15 oz. can chickpeas
- 1 tsp canola or vegetable oil
- 1/2 tsp Chipotle chili powder
- 1/2 tsp light brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1 tsp honey
- Preheat oven to 400° Fahrenheit.
- Rinse, drain and clean the chickpeas and pat dry.
- In a large mixing bowl, whisk together oil, chili powder, sugar, cinnamon and salt. Coat the chickpeas in the seasoned oil. Spread on a baking sheet sprayed with non-stick cooking spray.
- Roast for 35-40 minutes, until crispy.
- Drizzle honey across the chickpeas as soon as they come out of the oven and use a spoon or spatula to evenly coat the chick peas.
- Let chickpeas cool for at least 30 minutes on baking sheet before serving.