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« Caramel Apple Tart | Main | Apple Cinnamon Steel Cut Oatmeal »
Saturday
Nov052011

Honey Cinnamon Roasted Chickpeas

Honey Cinnamon Roasted Chickpeas

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?

Honey Cinnamon Roasted Chickpeas Honey Cinnamon Roasted Chickpeas

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.

Honey Cinnamon Roasted Chickpeas

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!

Honey Cinnamon Roasted Chickpeas Honey Cinnamon Roasted Chickpeas

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.

Reader Comments (32)

Great idea ... They look somptuous, what a treat ...
11.6.2011 | Unregistered Commenterargone
I have done a savory spice mix with my roasted chick peas... they would be so good with honey and cinnamon. NEEEED to try this!
I have never tried chickpeas, but they look interesting. I would definitely try this recipe, if I knew what they tasted like. I'm sure it's good, especially after it's been roasted with honey and cinnamon :)
11.6.2011 | Unregistered CommenterBecca
Carrie-- I've tried a savory mix as well, but I'm such a sucker for all things sweet that these sweet ones were gone first.

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. :)
11.6.2011 | Registered CommenterKristin Rosenau
I've never had sweet chick peas but can totally see how these work...in the same way as honey roasted peanuts, but healthier! Another gorgeous post, and love your pics too :-)
11.6.2011 | Unregistered Commenterthelittleloaf
I love this idea. I've heard roasting chickpeas is great, but haven't gotten around to it. Definitely a lot healthier than snacking on tons of nuts too--even if they are healthy in moderation ;)
These are so cool! I've attempted roasting chickpeas before, but never with a sweet twist like this. Sounds delicious!
11.6.2011 | Unregistered CommenterKocinera
No fret, every ingredient has its unique nutritional value. The only way a dish becomes unhealthy is if it is consumed outside of the borders of moderation. In that case it is not the recipe or the recipe author's fault but the one eating...
So, just keep posting and we will keep on looking forward to great recipes from you. I will have to try this soon!
11.6.2011 | Unregistered CommenterAnna
Does the finished product then come out something similar to Corn Nuts then, only sweet in this case?
11.6.2011 | Unregistered Commentertimex
These look so delicious. I've been seeing recipes everywhere for savory roasted chickpeas, but this is the first sweet version I've seen! I bookmarked it to make sometime soon...I'm thinking it would be a nice snack to have on hand for having people over around the holidays.
The Little Loaf-- Thank you! I love dipping my hand into the nut bowl at parties, but these you have to feel less guilty about.

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.
11.6.2011 | Registered CommenterKristin Rosenau
This is such an innovative idea! super neat! Thanks for sharing :)
11.6.2011 | Unregistered CommenterKajal
I love how you turned that question around! While making healthy treats can be hard, if you focus on ingredients (and flavorful spices and natural sweeteners) you can totally come up with something fresh...like this!
11.7.2011 | Unregistered CommenterKasey
These look awesome. I tried making spicy chickpeas before, but they didn't look nearly as good as yours. I'll definitely be trying these.
11.7.2011 | Unregistered CommenterFresh and Foodie
They look beautiful and sound delicious! I'm a huge fan of roasted edamame coated in dark chocolate, but these seem like worthy competition. I'll have to roast some up over the weekend.
11.7.2011 | Unregistered CommenterJ
This sounds so interesting! I do, however, have a question. How long does it take for the honey to dry out?
11.7.2011 | Unregistered CommenterRebecca
Kajal-- You're welcome! I hope you give them a try.

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!).
11.7.2011 | Registered CommenterKristin Rosenau
I made these yesterday, and they were incredibly tasty. Thank you!
11.7.2011 | Unregistered CommenterAlex
I've always had savoury roasted chickpeas but I love the idea of sweet roasted chickpeas, and cinnamon and honey - yum!!!
Printed the recipe and will be making these this afternoon. I've made chickpeas before with a cumin mixture and they were really good. These should be equally delicious!
11.8.2011 | Unregistered CommenterPatty Gardner
Made these tonight!! Ahhh they are amazing, thank you!
11.8.2011 | Unregistered CommenterMarisa
Hi! These look so awesome, I was just wondering how long they typically keep in the airtight container? Thanks very much!
Marisa-- So happy to hear that!

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.
11.9.2011 | Registered CommenterKristin Rosenau
@Kristin, this looks awesome! I am a lover of both chicpeas and cinnamon (though my mom so dislikes cinnamon, she can't do anything but feed my hunger for it)!

@Carrie, I would so like to try making this with a spicy twist!
11.9.2011 | Unregistered CommenterDenis Paxton
My first chickpea experience. Glad I waited for this recipe. They are awesome. Definitely a keeper recipe & my new go to snack. Great !!!! thank you.
11.13.2011 | Unregistered CommenterCharlene
These are amazing! Your recipe is perfect and your pictures are beautiful. These chickpeas even made it to my blog (something you've done before)! http://wp.me/p1JE8W-Lk
11.17.2011 | Unregistered CommenterWitty in the City
I loved this recipe! I ended up roasting mine for close to an hour to get the right crunch, and they turned out amazing. I was able to make a double batch, and they were gone before I could store them.
02.28.2012 | Unregistered CommenterKatie Caper
Made these for our dessert tonight. Big hit!! Now I will have to try a savory kind next. Thanks!
04.3.2012 | Unregistered CommenterAmy
Would replacing the vegetable oil with grapeseed oil and the sugar with agave nectar be a good option?
06.12.2012 | Unregistered CommenterShari
Looks great! What a great idea. Two things. Could we have one savory recipe and one spicy recipe? Also can you buy chickepeas not in a can? If so what do you do? Boil it first? One can is not enough. I want to make a whole batch of savory roasted chickenpeas maybe with a hint of chilli for parties. I should go down well with a nice glass of white wine.
12.1.2012 | Unregistered CommenterCinnamon Vogue
Cinnamon Vogue-- I don't normally make savory/spicy food, but next time I have a bunch of chickpeas lying around I'll give it a shot. You can use dried chickpeas but you would have to follow the directions on the package to cook them fully before roasting. It would be less work to buy a few cans of chickpeas, but it would also be more expensive.
12.1.2012 | Registered CommenterKristin Rosenau
Thanks Kristin! A nice savory one without sugar would be greatly appreciated. I am trying to avoid sugar and also for friends who are diabetic. But nothing too spicy either.
12.1.2012 | Unregistered CommenterCinnamon Vogue

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