Ingredients
Scale
- 1 (15-ounce) can garbanzo beans, drained and rinsed, or 2 cups cooked garbanzo beans
- 1/2 teaspoon ground cinnamon
- 1 tablespoon vegetable or canola oil
- 1 tablespoon honey
Instructions
- Preheat the oven to 400°F.
- Place the chickpeas between two paper towels and pat dry, loosening the outer skins.
- Remove the loose skins and pat the chickpeas dry again to remove any remaining moisture.
- In a bowl, whisk together the cinnamon and oil. Add the chickpeas and toss until evenly coated.
- Spread the chickpeas on a baking sheet in a single layer.
- Roast for 40 minutes.
- Remove from the oven and transfer to a bowl. Toss with the honey.
- Return the chickpeas to the baking sheet and roast for another 7 minutes.
- Let cool completely before serving.
Notes
- Dry thoroughly: Excess moisture can prevent the chickpeas from getting crisp.
- Don’t skip the second roast: Adding the honey near the end helps prevent it from burning while still giving the chickpeas a delicious caramelized coating.
- Let them cool: The chickpeas will continue to crisp as they cool.
- Watch younger kids: The finished chickpeas are crunchy, so consider the appropriate texture and serving size for younger children.
