Tuesday, January 14, 2014

Oven Roasted Chickpeas ~ 2 Variations ~ Cinnamon Honey and Spicy

Oven Roasted Chickpeas  ~ 2 Variations ~ Cinnamon Honey and Spicy

For demonstration, I used half a Can of Chickpeas for each recipe. Below is the Recipe for a whole can.

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Preheat oven to 400*

Drain into a colander and rinse well under cold water:
1-29oz Can of Chickpeas ~ AKA: Garbanzo Beans
Drain the Chickpeas, then dry them on a Towel on a cookie sheet so they don't roll off the counter.
Rubbing gently to dry.
Remove any Skins.

Cinnamon Honey Oven Roasted Chickpeas:
In a Medium Bowl mix together gently:
a Dash of Olive Oil, about 1 TBL. You only need a very little, do not put to much Oil
1-2 TBL. Cinnamon
1 tsp. Nutmeg
Dash of Sea Salt

Use a large Cookie Sheet and line with Tin Foil
Pour the Pea mixture onto a Cookie Sheet single layered.
Roast for 20 Minutes then toss them around the pan.
Continue Roasting an additional 15-20 Minutes or until golden brown and crispy.
Remove from the Oven. Carefully pour the Peas into a Bowl.
Add 1-2 TBL Honey and gently mix with a Rubber Spatula. Place back on the Cookie Sheet.
Continuing Roasting until the Honey Caramelizes.. about 5 Minutes.

Each oven is different, it is really important to keep an eye on them at this point.

They will be a bit sticky when you first remove them from the oven. I let my Peas stay on the cookie sheet for about 10 minutes so the Honey dried.

Spicy Chickpeas:
Follow directions above except add the following Spices:

1 tsp. Garlic Powder
1 tsp. Chili Powder
½ tsp. Cayenne Pepper
½ tsp. Cumin
Sprinkle with a little bit of Sea Salt

These took 40 Minutes to get golden brown and crispy.



It is very important that the Chickpeas are Dry.

Keep an eye on them after 30 minutes, some ovens run hot and your Peas could burn.

Add Spices to your taste.

Use any Spices of your choice; Towards the end of Roasting, do a taste test,, if you need to add more spices, Spray the Peas lightly with Extra Virgin Olive Oil Spray,
then adjust the seasonings and continue to Roast.

We tend to eat these up very quickly. I have had a batch that lasted over a week and they still stayed Crunchy.

If your going to store them in a covered container, make sure they are completely cool so they do not get soggy.

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