Maple (Honey) Cinnamon & Spicy Roasted Chickpeas
This is Super Bowl week so I know you’re probably looking for something to bring to those parties. Well here’s another recipe from Tasty that I decided to try.
The recipe for me is just “eh”. However, one of my chosen taste-testers tried them and loved both versions. My tastebuds just didn’t perk up when I tested them.
I chose to make two options, the Maple Cinnamon Roasted Chickpeas and the Spicy Roasted Chickpeas.
I thought this would be a good option for your Super Bowl festivities because you can pop them like mixed nuts. I’m not sure if it’s healthier but it adds variety to your menu.
If I had to choose one over the other, the Spicy Roasted Chickpeas would be my favorite.
Maple (Honey) Cinnamon Roasted Chickpeas/Spicy Roasted Chickpeas
Ingredients
Maple Cinnamon Roasted Chickpeas
- 15 oz chickpea, 1 can, drained and rinsed
- 1 tablespoon olive oil
- 2 tablespoons cinnamon
- ¼ teaspoon sea salt
- 2 tablespoons maple syrup
Spicy Roasted Chickpeas
- 15 oz chickpea, 1 can, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
Instructions
Maple Cinnamon Roasted Chickpeas
- 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!
Spicy Roasted Chickpeas
- 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, cumin, chili powder, cayenne pepper and salt. 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!
Recipe copied from Tasty.
In General:
Don’t be confused, garbanzo beans and chickpeas are the same. I thought so but I wanted to be sure so I did a trusty google search and I came across several sites including these that say the two are indeed the same.
I didn’t peel the skin off, I let it come off naturally. If the skin didn’t come off it was fine to me. Peeling the skin would’ve been more effort and I’ve told you before that I’m really not a cook.
Be sure to put the beans /chickpeas on a paper towel and let them just sit. After 5 minutes roll them around. You’ll be surprised how wet your paper towel gets after you’ve let them sit for 30 minutes. In addition to that put a paper towel on top and dab the moisture out.
This is a mindless eating snack. I found myself eating them before I even took a pic. Each time I took a bite I said they aren’t that great but….
Maple Cinnamon Roasted Chickpeas:
The Maple Cinnamon Roasted Chickpeas smell heavenly while they roast. Think fresh cinnamon rolls baking in the oven.
I didn’t have maple syrup so I used honey. Anything I would put maple syrup on I usually use honey anyway. I think the maple syrup would’ve added to the flavor I was looking for but I’m not sure if it would’ve been enough for me to want to try this recipe again.
The dry seasoning of the spicy works best because it doesn’t add to the moisture already associated with the chickpeas.
I didn’t have cumin so I used a chile lime seasoning I got from Trader Joe’s. Is it the same? Nope! I just wanted to try something different.
The Verdict:
Would I cook them again? No.
Should you try? Absolutely! It’s a simple enough recipe and it’s always nice to try new things.
Do you like chickpeas? What’s your favorite recipe to use with them? I’d love to try!
Did you see yesterday’s buffalo cauliflower recipe? I love the way the buffalo cauliflower came out. I’ve been wanting to try it for a while. Be sure to check out tomorrow’s recipe, it’s a way to say goodbye to pumpkin until the season for all things pumpkin returns. I have a sweet tooth so your if you like to the sweet stuff during the big game I’m doing two sweet recipes this week.
#IfICanDoItYouCanToo