The Chickpea surprised me with something really sweet the other day.
I know I’m a little late to the roasted chickpea party. I don’t know what took me so long to get here or why I put it off for so long. I guess I didn’t think I’d like them? I thought I’d be put off by a crunchy chickpea? Maybe they put the taste of Corn Nuts in my mind (Corn Nuts would have to be my least favorite snack food of all time)? Something clicked one day, though, and I said to myself “We’re talking about your boo*, The Chickpea, here. How can anything chickpea-related be bad?”
So I ventured forward, and trying to stay as far away as I possible could from anything that might even remotely taste like Corn Nuts, I decided to go the sweet route. Roasted with cinnamon and a little coconut sugar, then glazed with maple syrup, these chickpeas reminded me more of sweet maple roasted nuts. The fact that these chickpeas
are were sweet, nutty, crunchy, and could be eaten by the handful, made them incredibly addicting. They are were a great snack and even satisfied my mid-day sweet tooth cravings. It’s a good thing I cooked up a ton of chickpeas, because about half of them are going to be used for making multiple batches of these guys.
- 2 cups of cooked chickpeas or 1 15oz can of chickpeas, rinsed and drained
- 2 teaspoons canola oil
- 2 teaspoons cinnamon
- 1 1/2 teaspoons coconut sugar
- 1/4 teaspoon salt
- 1 tablespoon maple syrup
- Preheat the oven to 400. Line a baking sheet with parchment paper.
- Remove the skins from the chickpeas as much as possible. Lightly drying them with a clean kitchen towel helps loosen them up a bit.
- Place the chickpeas in a bowl and add the oil, cinnamon, sugar, and salt. Toss to fully combine and lay them out on the prepared baking sheet.
- Place them in the oven and allow them to cook for 40 minutes. Remove, drizzle the maple syrup over them and toss them to fully coat each chickpea, then return to the oven for 5 more minutes. Remove from the oven and allow to cool completely before serving. Enjoy!
Update, 10/13/2012: A couple of readers have made these, one said they didn't cook enough at this temp/time, and another said they overcooked at this time/temp. I recommend keeping an eye on them and take them out when you feel they are fully roasted and crispy, but not burnt.
*for the record, I have never in my life used the phrase “boo” to reference a romantic partner, and I promise to never do it again… for the rest of the week.
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Photography by Chris Miller