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Roasted Cinnamon Sugar Chickpeas
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Roasted Cinnamon Sugar Chickpeas

Chickpeas (or garbanzo beans) are a staple at any salad bar, but have you ever tried roasting them?  This recipe revamps the simple legume into something reminiscent of those addictive candied carnival nuts.  After you’ve mastered the roasting process, try combining different spices and sauces for a savory version (cumin and sea salt? Yes, please).

Level: Medium

Prep Time: 5 minutes
Cook Time:
35 minutes
Total Time:
40 minutes

Servings: 2

1 (15-ounce) can chickpeas
1 tablespoon canola oil
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon sugar
1 tablespoon honey

1. Preheat oven to 375°F.
2. Line a baking pan with a thick layer of paper towel.  Drain and rinse chickpeas under cold water until all the starch has been removed (the water will run clear).   Place rinsed chickpeas onto the paper towel and pat dry.
3. In a medium bowl, use a fork to whisk together the canola oil, cinnamon and nutmeg.
4. Add the chickpeas to the bowl and stir until the oil mixture has coated the chickpeas.
5. Line a baking pan with parchment paper.  Spread the chickpeas onto the baking pan in an even layer.  Bake for 20 minutes.
6. Remove the chickpeas from the oven and sprinkle them evenly with the sugar.  Place the pan back into the oven and bake for another 15 minutes.  Check your pan after 10 minutes to make sure the sugar isn’t burning.
7. Remove the chickpeas from the oven.  Coat the chickpeas with the honey.
8. Allow the chickpeas to cool before eating.  If you manage to leave enough for leftovers, store them in an airtight container at room temperature.

0 1 1227 19 April, 2012 Cook April 19, 2012
Kendra Valkema

About the author

Kendra is a senior at Northwestern University studying Psychology and Sociological Studies. She is a former recipe editor and current senior writer for NU Spoon. When she's not hunting sunsets or hauling back goodies from farmers markets, she spends her time testing and creating recipes that entertain all five senses. Kendra has interned with Seven Generations Ahead, a non-profit that encourages whole community sustainability and promotes healthy change in our nation's food system. Kendra is a volunteer for Truck Farm Chicago and a research assistant in the Early Learning Lab at NU. After school, she hopes to combine her love of food and kiddos to develop creative ways of educating children to eat healthily and sustainably. (Pssst - She's still always down for a good old fashioned donut!)

View all articles by Kendra Valkema

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1 comment

  1. Pamela Valkema

    Wonderful and healthy! And as she said, you can mix up the spice flavors and have a new treat every week.


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