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When you want something sweet and crunchy but don't want junk, Cinnamon Roasted Chickpeas have you covered. You probably have all the stuff in your kitchen, and these are so simple the kids can jump in to help. That cinnamon smell draws everyone in for a nibble.
Ever since we started making these, chickpeas vanish fast around here. Try them once and you’ll see how they barely last a day.
Tasty Ingredients
- Cinnamon: Delivers cozy sweetness. Ceylon (real cinnamon) is mild and tasty, but any kind works.
- Salt: Totally up to you, but it really wakes up the sweet notes. Choose fine sea salt for the most even flavor.
- Brown sugar or dark brown sugar: Sweetens everything and caramelizes on the outside. For deeper flavor, dark brown is extra molasses-y.
- Olive oil: Helps them get crunchy and golden. Extra virgin brings even more flavor.
- Garbanzo beans or canned chickpeas: These crisp up best when well drained and dried. Pick a low sodium can to keep things lighter.
Easy Step-by-Step Directions
- Cool and Crunch:
- For max crunch, shut off the oven, leave the chickpeas inside, and prop the door open with something like a wooden spoon. Let 'em cool down slowly before moving into a jar.
- Final Bake:
- Return the tray to the oven for a last fifteen minutes so everything gets that crispy texture.
- Season:
- While they're roasting, mix cinnamon, brown sugar, and salt in a bowl. Once the first bake is over, coat chickpeas with olive oil, then mix in the cinnamon sugar so every bite is coated.
- First Bake:
- Heat your oven to 400° F and line a baking tray. Spread out chickpeas and bake them on their own for about fifteen minutes. This gets them going for that crunchy bite.
- Dry Chickpeas:
- Lay the chickpeas out and use towels to pat them extra dry. Getting rid of moisture gives you the crunchiest result ever.
- Prep Chickpeas:
- Drain chickpeas and give them a serious rinse. Pinch off any skins you can, it takes a little time but every crunch is worth it.
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Cinnamon is always the MVP for me. It brings back memories of my mom baking treats at the holidays, sneaking some into dinner, and making every batch of chickpeas taste like comfort food.
How to Store
Once cooled off, pop chickpeas into a sealed jar or container and keep on the counter for three days. If they get a bit soft, ten minutes in a low oven freshens them right up. Don't chill them in the fridge—it makes them chewy.
Swap Options
No garbanzos? Go for cooked white beans and dry them extra well. Want a lighter caramel vibe? Coconut sugar does the trick. If you want a neutral oil, avocado oil works in place of olive oil. Cassia cinnamon’s just fine too—it’s a bit stronger, but use what you’ve got.
Ways to Serve
Spoon these crisp cinnamon chickpeas over some vanilla yogurt for a surprise crunch. They're awesome sprinkled on roasted sweet potatoes or tossed into a salad. Kids love to find them next to apple slices in a lunchbox.
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Quick Background
People have loved chickpeas in places like the Middle East and Mediterranean for ages. Roasting them makes a sweet, crunchy snack with warm spice flavor. It’s a tasty way to bring international snack vibes into your kitchen using modern twists.
Frequently Asked Questions
- → Why take off the chickpea skins?
Peeling lets them dry out more, so you get extra crisp, crunchy bites instead of chewy ones.
- → How do I keep these chickpeas crunchy for days?
Pop ‘em in a sealed container and leave on your counter, but just know they’ll get softer as time goes by.
- → Can I swap white sugar for brown in this?
If you want, sure. Brown gives more flavor and a caramel note, but white sugar works too—just a bit milder.
- → Why dry chickpeas super well?
If you don’t dry them, they’ll roast unevenly and turn a bit chewy. Really dry chickpeas help them get crisp everywhere.
- → What’s the trick to making a big batch?
Spread the chickpeas out on a few pans. That way, they all get plenty of heat and stay crunchy instead of soggy.