Crunchy Honey Roasted Chickpeas
Author: Giselle Rochford
Serves: 4
- 1 can chickpeas, rinsed and drained (about 2 cups cooked chickpeas)
- 1 tsp coconut oil
- 2 tbsp honey
- 1 tbsp water
- 2 tsp brown sugar (or to taste)
- ½ tsp salt (or to taste)
- Preheat oven to 375F
- After rinsing and draining chickpeas, spread them out between two paper towels and rub gently to loosen any skins
- Pick out the skins (shown in the image above). You don't need to remove all, we just don't want the loose ones to burn
- Move the chickpeas to a baking sheet and bake for 45 - 50 minutes, until golden brown and crunchy
- Melt the coconut oil in the microwave (about 30 seconds) and stir in honey and water
- Remove the chickpeas from the oven and transfer to a large bowl
- Pour the honey mixture over the chickpeas, stirring until everything is well coated
- Sprinkle the brown sugar and salt over the coated chickpeas and stir again
- Return to baking sheet and bake for another 5 to 10 minutes. Watch carefully as they burn easily at this step
- Remove from the oven and allow to cool before serving. Sprinkle with more brown sugar and salt if desired
- Best eaten on the same day, but you can store in an airtight container for up to 3 days
- I've reheated these in the toaster oven with no problems, just watch carefully so they don't burn!
Recipe by at https://www.ideahacks.com/crunchy-honey-roasted-chickpeas/
3.5.3226