Hooray for fall! Just kidding, I don’t like cold weather, so hooray for fall themed food, but not fall weather. Ya, that sounds much better!
On another note.. TGIF. This week has felt soooooo slow and because it is finally Friday, I felt like I needed to do some damage in the kitchen to relax. (Just kidding, I keep the kitchen neat I promise!)
I am a huge after-school-snack fan and I never know what to have when I get home. Usually I have an apple with a little peanut butter, but sometimes I want something more and these little guys do the trick. I’ve made roasted chickpeas before but I used tandoori spices to create a savory snack. This time I thought I should try a sweet version. The only sweet flavor in this recipe is honey, there is actually no refined sugar in the recipe! WOO! Roasted chickpeas taste delicious without any seasoning too, so if you wanted a neutral flavored healthy snack then make these. But, I feel like the flavor adds a mouth watering kick to the original taste.
Let’s get to the recipe, shall we? To start off all you need is 1 can of chick peas (garbanzo beans). Later on you add the flavor (:
Bake the chick peas on a lined baking sheet for 45 minutes at 375˚F.
Once the chickpeas are done with the first round of baking, pour them into a bowl and add 1 tablespoon honey, 1/2 teaspoon cinnamon and 1/2 tablespoon olive oil. You can also add salt and 1/4 tsp nutmeg but I forgot to put salt on mine and I also did not have any nutmeg in my spice cabinet. I think the chick peas tasted fine without the salt too.
Now, you have the option to eat them now or stick them back in the oven for another 12 minutes so the honey can caramelize. I chose to caramelize mine and they turned out fabulous! I recommend baking them for the second time or else they will be super sticky.
Nutritional Information: 1 serving (the whole recipe)
•146 calories •6.2g protein •2.6g fat •23.0g carbohydrates