Are my kids strange?
They love black beans and chickpeas and any other type of beans rinsed from the can as a snack.
Call it weird, I'm just thankful they like them because they're super cheap!
Roasting chickpeas is a way to flavor them up a bit and create a crunchy snack. This recipe is sweet and spicy from the cinnamon, but you could also experiment with savory flavors, or just use sea salt and butter if you wanted.
Make the recipe as is, if you have a larger family you'll probably want to double the recipe. These seem to go fast around my house.
1 can chickpeas, rinsed and drained
1 Tbsp butter
1/4 tsp cinnamon
1 tsp honey (could also use maple syrup)
1) Preheat oven to 375*F. Line a baking sheet with parchment paper.
2) Pat dry the rinsed chickpeas and put them on the parchment paper in a single layer. Bake 30 minutes.
3) Meanwhile, add 1 Tbsp butter, cinnamon and honey to a bowl. When the chickpeas have baked for 30 minutes, add them to the bowl and toss to coat with the butter and spices. I like to toss and stir them until the butter has all melted.
4) Pour the seasoned chickpeas back onto the parchment-lined baking sheet. Bake an additional 15 minutes.
5) Let them cool. Store them in a bowl or jar.