My kids went nuts over these chickpeas. Between the three of them, they ate the entire batch (about two cups worth) in less than 10 minutes. After I saw how many they were eating, I decided to call that lunch. I just added some veggies and dip and they were happy with their "meal."
I roasted these on a whim the other day, because I keep seeing food bloggers talking about roasted chickpeas. I'm not sure why I thought that roasting them would remove all chickpea flavor, but just so you know, it does not. If you like chickpeas though, you will probably really like these. With just a bit of a crunchy shell and a softer center, my boys thought these were a great treat.
I almost didn't post this recipe, because my husband and I are not fans of the chickpea, roasted or otherwise. When my kids requested that I make them again, I decided to post this for any of you who might actually LIKE chickpeas. Question: DO you like chickpeas? Am I alone in my disdain of this sad little bean? I love hummus, but the chickpea by itself is not a favorite.
Sweet and Spicy Roasted Chickpeas
inspired by Mallory, Carrie, Julia, and Brian - just to name a few
1 15 ounce can of chickpeas, drained, rinsed and patted dry
1 heaping tablespoon brown sugar
1/2 teaspoon cayenne pepper
Preheat the oven to 400 degrees. Place the chickpeas in a small bowl and set aside. Mix together the sugar and the pepper and then sprinkle on top of the chickpeas, tossing well to coat them all thoroughly.
Spread the chickpeas across a baking sheet and bake for 35-45 minutes. I stirred them across the pan a couple times, because they looked like they were getting too brown on the pan side. Check frequently after about 25 minutes, to prevent burning.
The chickpeas will be soft when removed from the oven, but will be more crunchy after they cool. Enjoy!
Click here for printable recipe
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