Under 30 min
Under 30 min
Ingredients
for 1 serving
-
15 oz chickpeas, 1 can, drained and rinsed (400 g) -
1 tablespoon olive oil -
2 tablespoons cinnamon -
¼ teaspoon sea salt -
2 tablespoons maple syrup
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Preparation
- Preheat oven to 400°F (200°C).
- Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they’ll be!
- In a medium bowl, add dried chickpeas, olive oil, maple syrup, salt and cinnamon. Toss well to coat evenly.
- Spread chickpeas out on a parchment paper-lined baking sheet.
- Roast for 15-20 minutes.
- Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
- Cool for 5-10 minutes.
- Enjoy!
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Tips
-
Ciara Maxwell
Very tasty! Use a little less cinnamon. Taking the skin off the chickpeas was a little tedious, but made for a drier chickpea (crunchier). Ended up leaving them in for about 30 minutes and that helped in getting them crispy. Also only added half the syrup at the beginning, then topped the hot chickpeas with the rest so they weren’t so wet going in the oven.
5 months ago Helpful (2) -
cookie733
Lovely snack. Don’t forget to peel.
2 months ago Helpful (1) -
Steph Howat
SO GOOD! I used lentils instead of chickpeas and honey instead of maple syrup (and poured some honey on top afterwards 😉) and I LOVED IT SO D**N MUCHHH. I used a little less cinnamon and honey before putting it in the oven, too, to make them nice and crunchy 🤤🤤😍😍😍
2 months ago Helpful (1) -
yumtumtummy
I made these but they didn’t crunch up.. I think the maple syrup didn’t allow for them to roast, so I might try these again and roast them plain, then halfway thru add them with syrup and cinnamon to get the crunch! They ended up burning and being squishy inside still.
5 months ago Helpful (1)
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