Cinnamon & Sugar Roasted Chickpeas

Need a gluten free, dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre? Cinnamon & Sugar Roasted Chickpeas could be an outstanding recipe to try. One serving contains 153 calories, 5g of protein, and 4g of fat. For 47 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have garbanzo beans, cinnamon, cane sugar, and a few other ingredients on hand, you can make it. 3 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is solid. Similar recipes include Cocoa Cinnamon Sugar Roasted Chickpeas, Cinnamon Roasted Chickpeas, and Honey Cinnamon Roasted Chickpeas.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 15-ounce can of chickpeas or garbanzo beans

2 tsp olive oil

1 1/2 Tbs maple syrup

1 tsp cinnamon

1 1/2 Tbs pure cane sugar (or any other sugar), add more if necessary

Equipment:

baking paper

baking sheet

oven

paper towels

bowl

Cooking instruction summary:

Preheat oven to 425 F. Line a baking sheet with parchment paper or a silicone mat. Drain and rinse the chickpeas. Place the chickpeas between two sheets of paper towels and rub them gently to absorb the excess water. Pick out any loosened skin from the chickpeas. Dont worry if you cant get all of them out. Pour the dried chickpeas into a small bowl and mix in the olive oil, maple syrup, and cinnamon until well incorporated. Place the chickpeas on the baking sheet and bake for 15 minutes. After 15 minutes, give the chickpeas a quick stir. Continue baking the chickpeas at 3-4 minute increments. When they are browned and look quite dried, take them out of the oven. The longer you leave them in the oven, the crunchier they will be, but be careful not to burn the chickpeas! Let them cool for a few minutes and sprinkle the sugar on the roasted chickpeas. Enjoy!

 

Step by step:


1. Preheat oven to 425 F. Line a baking sheet with parchment paper or a silicone mat.

2. Drain and rinse the chickpeas.

3. Place the chickpeas between two sheets of paper towels and rub them gently to absorb the excess water. Pick out any loosened skin from the chickpeas. Dont worry if you cant get all of them out.

4. Pour the dried chickpeas into a small bowl and mix in the olive oil, maple syrup, and cinnamon until well incorporated.

5. Place the chickpeas on the baking sheet and bake for 15 minutes.

6. After 15 minutes, give the chickpeas a quick stir. Continue baking the chickpeas at 3-4 minute increments. When they are browned and look quite dried, take them out of the oven. The longer you leave them in the oven, the crunchier they will be, but be careful not to burn the chickpeas!

7. Let them cool for a few minutes and sprinkle the sugar on the roasted chickpeas. Enjoy!


Nutrition Information:

Quickview
152 Calories
5g Protein
4g Total Fat
24g Carbs
13% Health Score
Limit These
Calories
152k
8%

Fat
4g
7%

  Saturated Fat
0.53g
3%

Carbohydrates
24g
8%

  Sugar
9g
10%

Cholesterol
0.0mg
0%

Sodium
296mg
13%

Get Enough Of These
Protein
5g
11%

Manganese
1mg
58%

Vitamin B6
0.5mg
25%

Fiber
5g
20%

Phosphorus
85mg
9%

Copper
0.17mg
8%

Iron
1mg
8%

Magnesium
30mg
8%

Folate
26µg
7%

Vitamin B2
0.11mg
7%

Zinc
0.8mg
5%

Calcium
51mg
5%

Potassium
172mg
5%

Vitamin B5
0.32mg
3%

Selenium
2µg
3%

Vitamin B1
0.04mg
3%

Vitamin E
0.34mg
2%

Vitamin K
1µg
1%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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