No, this is not an April Fools’ joke. Yes, I made chickpeas. Again. I promise this is the last rendition of crispy chickpeas I’ll share! But why not have three different options (savory, spicy, sweet) at your disposal for your next happy hour?
You know the general drill–the basic method is the same but this time I was craving cinnamon rolls for some reason. To indulge that craving in a slightly less unhealthy way, I figured chickpeas could be a great vehicle for brown sugar and cinnamon. Well, they are, and these are finger-licking good, but be sure to keep napkins on standby if you have company. Follow the jump for the proportions, and after you try this version, I’d love to hear which of the three is your favorite!
Cinnamon & Sugar Chickpeas
1 can chickpeas, drained and rinsed
1 tablespoon olive oil
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
Sea salt to taste
Preheat oven to 425 degrees. Place rinsed chickpeas on a paper towel and place another paper towel on top. Leave them there for about 10 minutes—the paper towels will soak up the moisture for you. Add chickpeas to a bowl, drizzle with olive oil and season with 1 tablespoon of brown sugar, cinnamon and sea salt. Spread chickpeas onto a baking sheet and bake for 15 minutes; toss then bake another 15 minutes. Transfer crispy chickpeas to a bowl and sprinkle with 1 tablespoon brown sugar, extra cinnamon and more salt. Taste and add more sugar and cinnamon if desired. Toss to coat and transfer to serving bowl or cup.