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Holy Goodness Honey Cinnamon Roasted Chickpeas

January 26, 2012

Recently, I have seen many roasted chickpea recipes floating around the interwebs, but none of them really floated my boat. I craved something sweet and salty, but with no refined sugar. (Everyone say, PMS with me.)

After about 5 min of brainstorming, I came up with a “Honey Cinnamon”  flavor combination. This was it; and no one else could have possibly done this to chickpeas before, right?

Um, wrong!!!

I couldn’t be more wrong. Let’s just say if mimicry is the greatest form of flattery then a LOT of bloggers are going to be flattered by my post, far too many to name.

To give credit where credit is due, the majority of my inspiration for this recipe tweak (after imagining the flavor combo independently) came from Weelicious. Yes, you read this correctly, Weelicious. Say that three times fast.

Wee…I am dizzy! All joking aside, this is a mighty tasty recipe you should try. Note, though she says they can be stored for 2 weeks, don’t do it. They don’t store well. But this will not be a problem because they will be gone, gone, and g0ne. Because they are that good, good, good.

What I love most about this recipe is it’s frugality and simplicity. It take the lowly chickpea and transforms it into a gourmet treat worthy of any party or house guest. Have a nut-free school? These are PERFECT for school lunches  (nutritious, high protein, high fiber, low sugar)!

Enough yapping, onto the recipe.


Holy Goodness Honey Cinnamon Chickpeas

Adapted from Weelicious (yields approx. 2 scant cups.)

The Ingredients:

  •  15 oz. Can Garbanzo Beans (AKA chick peas), drained and rinsed (or 2 cups cooked garbanzo beans)
  • 1 tsp  Ground Cinnamon
  • 1 Tbsp Coconut Oil Melted
  • 1 -2 Tbsp Raw Honey (because it tastes better) agave, maple syrup, or sweetener of choice.
  • 1/2 tsp Salt

The How To:

  1. Preheat oven to 400 F.
  2.  Dry the beans with a paper towel or dishcloth; loosening the outer skin of the beans.
  3. Remove the outer skins of the beans and pat dry to remove any other excess moisture (removing the outer skin of the beans takes a bit of time and effort, but it’s a great job for clean toddler hands and nerves of steel).
  4. Whisk the cinnamon and melted coconut together oil in a bowl to combine. (No honey yet, honey. Leave that out until the end.)
  5. Add the beans, coat with cinnamon/ oil mixture, and place on a lined baking sheet.
  6. Roast for 30 – 40 minutes.
  7. Once golden brown and crispy, place the hot beans in a bowl (be careful) and toss with 1 tbsp of honey.
  8. Spread the beans back onto the lines baking sheet, sprinkle with salt and  return into the oven and roast an additional 7 minutes.
  9.  Cool completely and serve. But who are we kidding, we all know you won’t be able to wait until they are cool. So be careful my sweets and enjoy!

6 Comments leave one →
  1. January 26, 2012 4:13 pm

    These sound so good-I think I have everything except the coconut oil, otherwise I would be making them right now.

    • January 26, 2012 4:25 pm

      You don’t have to use coconut oil, you can use any oil you have. I just prefer coconut oil for it’s health benies and the taste. 🙂

      • February 2, 2012 1:27 pm

        Good! Because after a trip to the grocery store, I still couldn’t find coconut oil! Hazelnut, truffle, peanut, olive, sesame…no coconut!

  2. February 2, 2012 3:46 pm

    Do you have a Trader Joes near you? They now have coconut oil, it’s decent for the price.

  3. Kris permalink
    February 18, 2012 11:00 am

    I did this mouthwatering recipe today…But it didn’t turn out as good as yours obviously…:(
    My chickpeas were a little bit on the hard side after the roasting…What did I do wrong?
    I followed your recipe almost exactly…

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