Maple Roasted Chickpeas are easy to make and easier to make disappear. Chickpeas are coated with a little oil, cinnamon, and brown sugar before roasting in the oven. Roasting transforms the chickpeas from soft beans into crunchy nuts. A little drizzle of maple syrup after baking adds sweetness and flavor (but not stickiness) to the final product. Roasted chickpeas make for a quick snack that is is healthy for you too!
Maple Roasted Chickpeas
Yields about 1 cup
15 ounce can (425 grams) canned chickpeas/garbanzo beans
2 teaspoons vegetable oil
1 teaspoon ground cinnamon
1 tablespoon brown sugar sugar
1 tablespoon pure maple syrup
Preheat oven to 375 degrees F (190 degrees F).
Drain and rinse garbanzo beans, running them under cool water for several minutes to clean off the starch. You may optionally remove the skins from the beans (it does take a few minutes) or you can leave them on—it's your personal preference. Dry off the beans.
In a small bowl, whisk together the oil, cinnamon, and brown sugar. Place beans in bowl and stir until evenly coated. Spread out the beans on a large baking sheet and bake for 35-40 minutes, or until beans are crunchy and no longer soft in the middle. Test taste every few minutes until desired texture is reached.
Place hot, roasted beans in a small bowl and coat evenly with maple syrup. Spread beans back out on baking sheet and allow to dry. Store in an airtight container at room temperature.