Cinnamon Roasted Chickpeas Recipes

OVEN-ROASTED CHICKPEAS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine drained chickpeas, olive oil, 2 teaspoons salt, hot sauce, paprika, garlic powder, chili powder, black pepper, and cumin in a large bowl. Spread evenly over 2 baking sheets.
• Bake in the center of the preheated oven, stirring every 10 to 15 minutes, until chickpeas are golden and look dry on the outside, about 45 minutes. Remove from oven and sprinkle with remaining 1 teaspoon salt. Let cool before serving, 5 to 10 minutes.

CINNAMON SUGAR ROASTED CHICKPEAS

Steps:

• Preheat oven to 400°F (204°C). Line a large baking sheet with a silicone baking mat. Parchment paper works too, but we find the chickpeas stick to the paper easily. If using parchment, spray the paper with nonstick spray. Set baking sheet aside.
• In a large strainer and using cold water, rinse and drain the chickpeas. Spread them out onto prepared baking sheet and pat dry. The drier the chickpeas, the crunchier they will be. The skin of the beans may peel off as you pat them dry. Feel free to discard the skins. In fact, you can remove all of the skins if you have time.
• Once 100% dry, place chickpeas into the oven and bake for 15 minutes. Remove chickpeas from the oven, but keep the oven on. Drizzle chickpeas with olive oil. Using a large spoon or spatula, mix the chickpeas around to make sure they are evenly coated. Mix the cinnamon and sugar together, then sprinkle over chickpeas and stir to evenly coat. Feel free to add more cinnamon sugar if you'd like.
• Place coated chickpeas back in the oven and bake for another 15 minutes.
• After chickpeas are done, keep them in the oven. Turn oven off and slightly crack open the oven door. Allow the chickpeas to sit inside as the oven cools down for 30 minutes. (This helps the beans get a bit crunchier as opposed to sitting at room temperature.)
• Remove from the oven. Enjoy slightly warm or cool them completely before enjoying.
• Chickpeas are crunchiest on day 1. Store leftovers at room temperature for up to 1 week.

CINNAMON-SUGAR ROASTED CHICKPEAS

Steps:

• Position rack in the upper third of oven; preheat to 450 degrees F.
• Blot chickpeas dry. Spread on a rimmed baking sheet. Bake for 10 minutes. Meanwhile mix sugar, cinnamon and pepper in a small bowl.
• Transfer the chickpeas to a medium bowl and toss with oil and the cinnamon-sugar mixture. Return to the baking sheet and bake, stirring once, until browned and crunchy, 15 to 20 minutes more. Let cool on the baking sheet for 15 minutes.

CINNAMON ROASTED CHICKPEAS

Steps:

• Preheat the oven to 400 F. Line a standard cookie sheet with parchment paper or a silicone baking mat.
• Drain and rinse the chickpeas well. (REALLY WELL). Remove the skins. (This extra step results in dryer, crispier chickpeas)
• Pat the chickpeas dry with paper towels. Make sure to pat firmly and remove as much moisture as possible.
• Put the chickpeas on the prepared baking sheet and bake at 400F for 15 minutes. Meanwhile mix the sugar, cinnamon and salt together.
• Remove from the oven and drizzle the oil of the chickpeas, stir or shake the pan to coat evenly and then sprinkle on the cinnamon mixture. Again roll or stir to coat and place back in the oven for 15 more minutes.
• For the crunchiest chickpeas turn the oven off after the second round of baking and leave the chickpeas inside. Use the handle of a wooden spoon to crack the oven door open a bit.
• After the chickpeas have cooled place in an airtight container and store at room temperature. Keep in mind that the longer they are stored the less crunchy they will be.
• Multiple Batches: Do not overly crowd the chickpeas on the baking sheet. If you want to double this recipe use another sheet.

CINNAMON ROASTED CHICKPEAS

Steps:

• Preheat oven to 400°F. Rinse and drain chickpeas. Spread out on a lint-free towel and dry well, rubbing to remove skins.
• In a medium bowl, toss chickpeas with melted coconut oil, honey, cinnamon, and salt until well-coated.
• Spread on small rimmed baking sheet in single layer. Bake for 25-30 minutes, shaking pan every 10 minutes to stir chickpeas. Bake until crispy and golden brown.
• Let cool completely before enjoying.

ROASTED CINNAMON CHICKPEAS

Steps:

• Heat oven to 400ºF.
• Pat chickpeas dry with paper towels; spread onto rimmed baking sheet sprayed with cooking spray.
• Bake 30 min. or until chickpeas are crisp and golden brown, stirring occasionally.
• Spoon chickpeas into medium bowl. Add remaining ingredients; mix lightly. Cool completely.

MAPLE CINNAMON ROASTED CHICKPEAS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
• In a medium bowl, add dried chickpeas, olive oil, maple syrup, salt and cinnamon. Toss well to coat evenly.
• Spread chickpeas out on a parchment paper-lined baking sheet.
• Roast for 15-20 minutes.
• Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
• Cool for 5-10 minutes.
• Enjoy!

CINNAMON-ROASTED CHICKPEAS

Steps:

• Preheat oven to 400F (while preheating do steps 2 & 3).
• Rinse chickpeas under cold water and optionally remove the shells (not necessary however).
• Dry off chickpeas with paper towel or some other means (otherwise the peas will absorb all the liquid).
• Bake chickpeas on a cookie sheet for 15 minutes.
• While the peas are baking in a bowl mix together the oil (I used olive oil, but vegetable oil can work as well), sugar and cinnamon.
• Take the peas out and roll them around the mixture so that the entire pea is covered.
• Bake for another 15 minutes or until golden (not burnt).