I’ve wanted to try my hand at roasted chickpeas for a while and when I saw these on Foodgawker I went and made them that same afternoon! The pictures in the initial recipe were georgeous!
While the flavor was nice, the texture wasn’t quite what I was hoping for. I had some extra liquid in the bottom of the bowl when I transferred them to the baking pan that I didn’t add and maybe omitting some of the olive oil was why they didn’t crisp up as much as I would have hoped. I only baked them for 45 minutes and maybe they needed closer to the 60 minutes. I’ll just have to keep trying.
Recipe (From See Brooke Cook)
- 15 ounce can garbanzo beans
- 1/2 tsp cinnamon
- 2 tsp olive oil
- 1/4 cup honey
- A pinch of salt
Preheat your oven to 350F. Spray a baking pan with cooking spray. Rinse the beans until there are no more bubbles. Combine garbanzo beans, cinnamon, olive oil, and honey and transfer to the pan. Bake for 45-60 minutes until darkened in color, stirring approximately every 15 minutes. Sprinkle with salt when removed from the oven.