Honey Cinnamon Roasted Chickpeas

As bad as things can be at my job, more often than not I can walk out of the office at the end of the day and not have to bring my work home with me. Lately, my poor husband hasn’t been so lucky.  With deadlines looming, he has been spending his evenings coding or reviewing data, answering emails while getting ready for work in the mornings and skipping lunch a few days a week to get in a little more production time between meetings.

For the most part there really isn’t much I can do, computers are not my forte and other than providing an ear when he needs to “talk through” certain bits I’m pretty useless. So of course I had to grasp onto the one thing I could help with, lunch.  After making a noon time meal out of the “desk snacks” I bullied him into taking the last few weeks, he finally decided to start packing an actual lunch.  Since he is a grown man, he insisted on making his own sandwich this morning, but he did let me tuck in a bag full of the Honey Cinnamon Roasted Chickpeas I made yesterday.Watching him get into his car with his laptop in one hand and his Starwars Lunchbox in the other was so damn cute!

Ingredients:

1 (15 ounce can) chickpeas (garbanzo beans)
2 teaspoons canola oil
1 teaspoon ground cinnamon
1 tablespoon granulated sugar
1 tablespoon honey

Directions:

1. Preheat oven to 375 degrees F.

2. Drain chickpeas (garbanzo beans) and rinse them under cold water until starch is removed. Place chickpeas on a paper towel to dry. You can peel of the skins if you wish.

3. In a small bowl, whisk together the oil, cinnamon, and sugar. Place chickpeas in bowl and stir until all of the chickpeas are evenly coated. Spread out the chickpeas on a large baking sheet and bake for 35-40 minutes, or until chickpeas are crunchy and no longer soft in the middle.

4. Place hot, roasted chickpeas in a small bowl and coat evenly with honey. Spread chickpeas back out on baking sheet and allow to dry. Store in an airtight container at room temperature.

Note: I would suggest shifting the chickpeas around on the cookie sheet about 20 minutes in to help them cook a little more evenly.

Recipe and images from here.

About Julie

My name is Julieanna Bucior, but I go by Julie (unless I'm in trouble). I'm thirty one. I am a bookkeeper by day, rogue fashion designer/crafter/amateur baker by night. I spend most of my time feeling like a kindergartner trapped inside an adult's body. I love reading, hanging out with my crazy cats and being silly. I'm pretty much the girl next door, with a twist.