Cinnamon Chickpeas Crunch (Print Version)
# Ingredients:
→ Main Ingredients
01 -
0.25 teaspoon salt (you can skip this if you want)
02 -
2 tablespoons ground cinnamon
03 -
4 tablespoons brown sugar or dark brown sugar
04 -
2 tablespoons olive oil
05 -
2 cans (425 g each) chickpeas (garbanzo beans), rinsed and drained
# Instructions:
01 -
Put parchment paper or a silicone baking mat on a baking tray. Set your oven to heat up to 200°C.
02 -
Pour the chickpeas into a colander to rinse and drain them. Take off their skins for extra crunch. Grab paper towels and dry the chickpeas as much as you can.
03 -
Spread chickpeas all over the tray in one even layer. Bake these for 15 minutes.
04 -
In a small bowl, throw in cinnamon, brown sugar, and salt. Stir it up so it’s all mixed.
05 -
Pull the tray out of the oven. Pour olive oil on the chickpeas and stir 'em around. Toss in your cinnamon-sugar mix and shake everything so it sticks evenly.
06 -
Slide the tray back in and bake for another 15 minutes.
07 -
When baking is done, switch off the oven. Keep the chickpeas inside, wedge the oven door open with a wooden spoon. Let them cool right in there until they're totally cooled off.
08 -
Pop the cooled chickpeas into something airtight. Keep at room temp, and munch them within a couple days for max crunch.
# Notes:
01 -
Want them crunchier? Make sure chickpeas are fully dry before baking, and don’t crowd them in the tray.
02 -
If you need more, just bake a second tray – just keep those chickpeas spread out so they roast evenly.
03 -
These get less crispy if they sit too long, so they’re best right after roasting.