Honey Cinnamon Roasted Chickpeas
11.5.2011 
I very rarely pay attention to the nutrition of the recipes I share with you. Occasionally, I'll notice that something I've made has turned out unusually healthy, but it's always an accident (and never quite on purpose). I love butter, sugar, and heavy cream. I don't want to imagine my life (or desserts) without it.
Despite my affinity for decadent desserts, I volunteered to develop a few healthy low-calorie, low-fat recipes for a local magazine. I thought it would be a cinch until I sat down to work out the recipes. It turns out it's a lot harder than I gave it credit for. What I thought would be a simple task became a new challenge, with one important question to answer.
How do you remove the unhealthy ingredients of most decadent desserts and still keep them delicious?
As I've been trial-and-erroring my way through recipes the last week, I realized something important. Maybe it's obvious, but it took me a bit to figure it out. I shouldn't have asked myself how to turn a decadent dessert into a healthy one. Instead, I should have been asking how I could turn a healthy food into a decadent dessert. As it so happens, starting with an already healthy food is half the battle.
Or, in the case of these chickpeas, all of the battle.
I've always associated chickpeas with hummus and little else. After a little research, I learned that chickpeas are so much more than just a bowl full of hummus. Roasting chickpeas in the oven turns them into something very similar to a crunchy little nut (but so much healthier!). Since I love all things sweet, I added a little honey and cinnamon to these roasted chickpeas to make an amazing snack I pretty much devoured in one sitting.
Though these little babies didn't make it into the magazine, it certainly wasn't because they weren't delicious or healthy enough. On the contrary, they were too good not to share with you immediately. I hope you make a batch of these for yourself. Finally a snack you can feel good about eating!
These Honey Cinnamon Roasted Chickpeas are simple to make, with minimal ingredients, and taste just like your favorite roasted nuts. Roasting chickpeas turns them from a soft bean to a crunchy wonder. I added honey and cinnamon to bring a light sweetness and spice to these addictive roasted chickpeas. Fair warning: You might want to double this recipe right away. You can thank me later.
One Year Ago: Fig & Balsamic Jam
Honey Cinnamon Roasted Chickpeas
Yields about 2 cups
15 ounce can garbanzo beans (or 2 cups cooked chickpeas) (FYI: chickpeas and garbanzo beans are the same thing)
1 teaspoon ground cinnamon
1 tablespoon granulated sugar
2 teaspoons vegetable oil
1 tablespoon honey
Preheat oven to 375 degrees F (190 degrees F).
Drain and rinse garbanzo beans, running them under cool water for several minutes to clean off the starch. You may optionally remove the skins from the beans (it does take a few minutes) or you can leave them on—it's your personal preference. Dry off the beans.
In a small bowl, whisk together the oil, cinnamon, and sugar. Place beans in bowl and stir until evenly coated. Spread out the beans on a large baking sheet and bake for 35-40 minutes, or until beans are crunchy and no longer soft in the middle. Test taste every few minutes until desired texture is reached.
Place hot, roasted beans in a small bowl and coat evenly with honey. Spread beans back out on baking sheet and allow to dry. Store in an airtight container at room temperature.
chickpeas, cinnamon, honey in confections
Reader Comments (32)
Becca-- After you roast the chickpeas, the bean flavor is completely gone. You're left with a crunchy little shell that can be flavored however you choose. I hope you give these a try. :)
So, just keep posting and we will keep on looking forward to great recipes from you. I will have to try this soon!
Laura-- You should definitively give them a try! Roasted chickpeas are so adaptable, sweet or savory, sugar or spice, they work well with just about anything you throw at them.
Kocinera-- I like all things sweet (if you couldn't tell), but roasted chickpeas are great both savory or sweet.
Anna-- Very true! You make a valuable point. Moderation is definitely key (even if I do struggle with it now and then).
timex-- Yes, I imagine it would taste similar to a sweet version of a corn nut.
Maggie-- My thoughts exactly! This is such a great alternative to the bowls of salted nuts or sweet snack mixes.
Kasey-- So true! Healthy ingredients (and flavorful spices) are definitely the key to making something tasty AND healthy!
Fresh & Foodie-- I hope you do! They make a delicious little snack.
J-- Thank you! Oh, those sound delicious! I'll have to give them a try. :)
Rebecca-- If the baking sheet is still warm from the oven, they'll dry out in about 15-30 minutes. I find that the final product will stick to each other, but they are not sticky enough to stick to your fingers (or make your fingers sticky!).
Maggie-- They should keep up to a week in an airtight container. Considering a batch only last about 20 minutes in my house, I'd be surprised if they lasted that long in yours.
@Carrie, I would so like to try making this with a spicy twist!