I’ve noticed that there are a lot of recipes out there for roasted chickpeas, but I had never tried any of them myself. At first I thought I would make them and they would be a great gluten free topping for salads in place of croutons, and they would. It took me several tries to get this recipe right and the final one ended up to be sweet instead of savory like I had originally intended. Once the chickpeas become crisp they have a completely different flavor than they do when you eat them freshly cooked. I added some sweet spices that I felt would go well with this holiday season, especially since October and November are my favorite times of year! I’ve been craving cinnamon, cardamom and nutmeg and the house smelled so good afterwards.
Once the final result came out of the oven and we started munching on these crunchy treats, I decided they stood on their own as a snack food and not for the top of a salad like I had first thought, although that would work well too!
TIME: 50 minutes
One 15 ounce can of chickpeas
3 tablespoons coconut oil, melted
1 tablespoon brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
Preheat oven to 400 degrees.
While the oven is preheating, rinse chickpeas thoroughly so all of the juice from the can is off and you are left with clean beans.
Once the oven is preheated, place the chickpeas in an ungreased baking sheet. There’s no need to dry them as they will dry out pretty quickly in the oven.
Place in the oven for fifteen minutes, shaking halfway through. By the time the fifteen minutes is up, your chickpeas will appears very dried up and even starting to crack a little. This is what you want!
While the chickpeas are drying out in the oven, melt the coconut oil. In a separate bowl combine the spices and mix well so they will be evenly distributed on the beans. When the beans come out of the oven, pour the coconut oil on them, making sure they are completely covered, then sprinkle on the spice mixture. Toss very well so the oil and spice mix are thoroughly covering the beans. Place back in the oven for 30 more minutes, tossing halfway through.
When the chickpeas come out of the oven they will be toasty and sizzling in the oil. Let them cool and serve immediately. Don’t place them in the refrigerator or they will become soggy. If left out, they will stay a crunchy and delicious snack!