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Roasted Honey Cinnamon Chickpeas

May 10, 2011

There are so many snack foods on the market, but how many of them are actually nutritious? The shelves of most supermarkets are overflowing with a seemingly endless amount of snack food choices, the majority of which, at best, contain a good deal of salt, sugar, hydrogenated oils and more. You can't even completely rely on the label "organic" when it comes to packaged food. Sure, it may mean what you're buying contains less pesticides than the non-organic alternatives, but that doesn't mean it isn't made with additives and a host other stuff you'd rather not be feeding your family.

These Roasted Cinnamon Honey Chickpeas are my version of healthy junk food. They're probably not prepared the way you're used to eating chickpeas (a.k.a. garbanzo beans), which are soft in texture once cooked and traditionally used as the basis for savory dishes like hummus, soups and stews. Instead, these are super crunchy and sweetened with a light coating of cinnamon and honey, making them even more addictive than those junky snacks you can't pry out of your child's hands. In fact, with only three wholesome ingredients including the protein packed chickpeas, you'd be hard pressed to find another snack food that's this good for you.

I brought a container of them with me to Chloe's gymnastics class last week where the kids and moms camped out afterwards for their mid-morning snack couldn't get over the fact that they were eating beans. One mom came over to ask me, "where did you buy these"? Mission accomplished!

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Roasted Honey Cinnamon Chickpeas  (makes about 2 cups)

  • Prep Time:1 minutes,
  • Cook Time: 47 minutes,
  • Total Time: 48 minutes,

Ingredients

  • 1 15 oz. can garbanzo beans, drained and rinsed (or 2 cups cooked garbanzo beans)
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon canola or vegetable oil
  • 1 tablespoon honey

Preparation

  1. 1. Preheat oven to 400 F.
  2. 2. Place the beans between two paper towels and pat dry, loosening the outer skin of the beans.
  3. 3. Remove the outer skins of the beans and pat dry to remove any other excess liquid (removing the outer skin of the beans takes a few minutes, but it’s a great job for getting kids involved).
  4. 4. Whisk the cinnamon and oil in a bowl to combine, add the beans stirring to coat and place on a baking sheet.
  5. 5. Roast for 40 minutes.
  6. 6. Remove the beans from the oven, place in a bowl and toss with 1 tbsp of honey.
  7. 7. Place the beans back into the oven and roast an additional 7 minutes.
  8. 8. Cool completely and serve.
  9. * Store in a covered container on your counter for up to 2 weeks
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Comments






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  1. Angie Harris

    March 30, 2013 at 11:06 pm

    Reply

    I just recently found your website, and it has a lot of awesome ideas. I am making the cinnamon roasted chickpeas tonight, and they are in the oven roasting now. They smell delicious. can’t wait to try them once they are done! :)

  2. Lori B.

    March 10, 2013 at 9:16 am

    Reply

    Turned out amazing! Everyone should have a oven thermometer in their ovens no matter how expensive their ovens are. I have lived in 7 homes and each oven was very very off, both gas and electric. They are dirt cheap, just go get one. :)

  3. Lisa

    February 4, 2013 at 1:56 pm

    Reply

    I made these but substituted 1/2 tblsp maple syrup for the honey….they were a big hit!!

  4. Amanda

    January 16, 2013 at 10:20 pm

    Reply

    This is my son’s favorite snack. We always have a batch made in our home.
    I love your site and have mentioned it a few times on my youtube channel. Thanks for all the great recipes!

  5. Jessie

    January 9, 2013 at 1:57 pm

    Reply

    Just made these for my 2 year old who loves nuts, and they turned out perfectly! I followed the recipe exactly, and it worked for me :) I agree that de-skinning the chickpeas takes a bit longer than I expected.

  6. itsgigglegirl

    December 30, 2012 at 8:32 pm

    Reply

    The recipe should note that you’re going to need 2 -3 cans. One is definitely not going to last around here :) Even my husband, who “hates” cinnamon loves these and has packed some for his lunch tomorrow!

  7. Mandi

    November 9, 2012 at 12:34 pm

    Reply

    I LOVE chickpeas. LOVE them. And this recipe was no exception. The house smelled delicious while they were cooking, and I only wish I had cooked more! I will caution, though, that de-skining the beans takes longer than “a few minutes” (about 25) if you don’t have help. Thanks for the simple recipe!

  8. MRK

    September 27, 2012 at 12:29 pm

    Reply

    Here you say to do 40 min without the honey then 7 minutes after adding the honey. In your video you say 40 and 40 but a subtitle notes that you meant 7 without the honey and then 40 with…which is right ? Do we start with 40 and then do 7 at the end after adding honey ? Or the reverse ?

    • catherine

      September 27, 2012 at 1:10 pm

      Reply

      40 minutes first. Then add the honey and bake for an additional 7 minutes!

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  10. Anastacia

    July 26, 2012 at 2:31 pm

    Reply

    I can’t wait to try this yummy snack! Q: Is it possible to sub oil for coconut oil? I don’t have the other oil on hand. Thanks!

    • catherine

      July 30, 2012 at 7:23 pm

      Reply

      Coconut oil should work as well, and it will lend a different flavor. Try it and let me know your results!

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  12. Tiffany

    April 15, 2012 at 11:05 pm

    Reply

    Just made these and they burned to a crisp. Guess I should have read the comments first. I’ll definitely try again one day using a shorter cooking time because they do sound tasty!

  13. Tonia

    March 5, 2012 at 2:40 pm

    Reply

    Just made these, sooo yummy. had to take mine out 10 minutes before the time was up because some were burning(my oven must be different) added the honey and didn’t put them back in. the kids just ate them all lol going to have to get some more.

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  16. gwendomama

    January 10, 2012 at 12:21 am

    Reply

    To take the skins off easily, just pour drained chick peas on a paper towel lined baking sheet. place another paper towel on top of peas and rub gently in circular motions, until most skins come loose and peas are more dry. Don’t worry about the remaining skins on peas.
    Discard paper towels and skins, and then proceed to toss in oil and roast.

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  19. Naomi G.

    November 27, 2011 at 10:27 pm

    Reply

    Yum! Just made my first batch, and I’ve already eaten most of them. I just drizzled on the oil, so I might had used less than a Tbsp. Next time I’ll probably cook an extra 5 minutes or so as some of the centers are a tiny bit soft. LOVE this recipe, except for the removal of the skins, especially if next time I plan on quadrupling.

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  21. adamswife

    August 26, 2011 at 7:37 pm

    Reply

    fantastic snack! but it took me FOREVER to make. i use chickpeas a lot to make hummus and i normally soak them and boil them myself – to save money. however – canned chickpeas are MUCH easier to shell. i used chickpeas that i had boiled myself and peeling them was a two hour job :) i had doubled the recipe.

    ANYWAY – as far as this tasty little snack goes – i followed the recipe but added a little sea salt at the end. so good!
    thanks for this recipe.

  22. Erin

    August 18, 2011 at 10:46 am

    Reply

    I found a great way to remove the skins: Place a textured dishtowel on a dinner plate, letting half the towel flop over the edge of the plate, onto the counter top. After THOROUGHLY draining the beans (let them sit in a colander for 10 or 15 minutes), spread them out on the half of the dish towel that is on the plate. Fold the other edge of the towel over top of the beans and leave them covered for another few minutes to soak up the remaining moisture. Next, gently rub the beans with the portion of the towel that is on top, rolling them around. This takes the skin off about half the beans. Also (and I know this sounds crazy), but it seems that older beans shed their skins more easily. I’ve made these twice now, and the first time, used a can that was still good, but was several months old. They came off super easy. The second time, I used a much newer can (same brand), and they were a little more stubborn. Either way, though, skins from thoroughly dry beans are much easier to remove. Hope that helps!

  23. Jessi

    August 14, 2011 at 4:06 pm

    Reply

    I made these with 1 Tbs oil, 1/4 tsp coarse salt, and 1 tsp chili powder. yum. not really baby friendly, but hubby and I ate them up!

  24. Rebeca @ The Average Parent

    August 13, 2011 at 12:31 pm

    Reply

    these are so great and I’m really excited to find such a yummy alternative to roasted nuts. My son has a severe peanut allergy, so this is great! Will definitely double or maybe triple the recipe next time.

  25. jamie

    August 13, 2011 at 2:51 am

    Reply

    i followed the recipe exactly and i had no problems. this recipe is very good! the beans do shrink so i will be doubling the recipe next time.

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