Maple Cinnamon Roasted Chickpeas Recipes

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!

MAPLE-CINNAMON ROASTED CHICKPEAS

Steps:

• Line a rimmed baking sheet with parchment paper. Set aside.
• Rinse and drain chickpeas in a colander. Spread onto several towels to dry, rubbing gently with the towel to help dry and to remove some of the outer skins (don't worry if they don't all come off).
• Once chickpeas are totally dry, transfer to rimmed baking sheet and place into a cold oven. Turn heat to 400° while the chickpeas are inside; this helps them dry out more before baking. When oven temperature reaches 400°, set timer for 13-15 minutes.
• After 15 minutes, remove sheet from oven and drizzle chickpeas with olive oil and maple syrup; sprinkle with salt. Roll peas around with a rubber spatula so all surfaces are coated. Sprinkle with cinnamon and roll peas again until thoroughly coated. Return to oven and bake for 15 minutes more.
• Turn off oven and leave door cracked for 30 minutes. Remove baking sheet and let cool completely on a wire rack. Store in a sealed container at room temperature.

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.

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.

MAPLE CINNAMON ROASTED CHICKPEAS

Steps:

• Preheat the oven to 375 degrees F.
• Rinse and drain the chickpeas. Pat them dry with a paper towel.
• Spread the chickpeas on baking sheet line with parchment paper.
• Bake for 45- 50 minutes. Give the pan a little shake every 15 minutes to move them around.
• You want to bake them until they are crunchy all the way through. Test one. If it's still soft in the middle, cook a little longer. Retest until completely crunchy.
• In a small bowl, combine the olive oil, maple syrup , brown sugar, cinnamon.
• Put the chickpeas into the the maple syrup mixture and toss until they are coated.
• Put them back onto the lined baking sheet and caramelize for about 10-15 mins.

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.