Chickpeas are a wonder legume in my humble opinion. I love that they’re so versatile – they take to spices really well so can easily be made sweet or savoury. I’ve made soups with chickpeas, salads, falafel, hummus (obviously), and even cookies – the recipe’s not quite perfected on the latter, but it’s getting there…!
I’m sharing an old recipe of mine but it’s a good one – ideal for making a big batch to store as snacks, or to add on top of salads, stews or soups.
Honey Roasted Chickpeas
2 cans unsalted chickpeas (or 480g soaked chickpeas)
1/4 tsp sea salt flakes
3 tbs sweetener (maple syrup or raw honey)
5 tbs sweetener (if using fructose-free syrup like brown rice syrup)
1.5 tbsp coconut oil, melted
One of either of 1 tbsp cayenne pepper or 1 tbsp cinnamon
Pre-heat your oven to 175 degrees Celsius. Drain and rinse the chickpeas, and then spread them out in a large baking tray so that they’re evenly spaced. Place in the oven under the grill setting for 5-10 minutes, depending on the strength of your oven to dry out the chickpeas – this will give them extra crunch! Keep an eye on them and check every 2 minutes or so, as you don’t want them to get too dry or burn. After the 10 minutes have passed, put the chickpeas, sweetener of your choice, coconut oil, sea salt and spice of your choice in a bowl and mix until the chickpeas are evenly coated. [If you want a sweeter chickpea snack opt for the cinnamon, if you want something with a bit of bite, go for the cayenne pepper.] Grease the baking tray with 1/2 TBSP coconut oil and add the chickpeas, again ensuring they’re evenly spaced and pop in the oven on a low heat (around 100-120 degrees Celsius) and bake for 20-30 minutes. The chickpeas are ready when they’re crunchy, but you may like them slightly softer or harder; it’s really up to your own individual preference. The sweetener will make them sticky so allow them to cool before storing.