One of my favorites is cinnamon and sugar chickpeas. It sounds like an odd combination, but they’re sweet, crunchy and will remind you of cinnamon-flavored almonds. You can make a bunch of these at once and store them in glass jars just like peanuts.
My dad is someone who eats cashews and other nuts by the handful and thinks he’s being healthy, without realizing how many calories and grams of fat he’s consuming. Even though I constantly remind him. If you’re like my dad, or if you are my dad and happen to be reading this, try subbing roasted chickpeas for peanuts every once in a while. And do my taxes for me.
Roasted Cinnamon Sugar Chickpeas
Recipe Adapted from Spoon
- 1 can (15oz) chickpeas
- 1 tablespoon vegetable oil
- 2 teaspoons cinnamon
- 1/8 teaspoon nutmeg
- 1 tablespoons sugar
- 1 tablespoon agave nectar (or an additional tablespoon of sugar)
- Drain the chick peas and dry them on a paper towel. Drying is super-important so don’t ignore this step, Or me. you should never ignore me.
- Mix vegetable oil, nutmeg, and cinnamon in a bowl, and coat the chickpeas evenly.
- Line a baking sheet with parchment paper, and bake for 20 minutes on 375 degrees.
- Shake the chickpeas around, and sprinkle evenly with sugar (or Splenda) and agave (optional.)
- Bake for another 15 minutes and let cool.