Mudgeeraba Spices
Roasted Cinnamon Chickpeas
The wonder of chickpeas, packed with protein and fibre and on top of that they are vegan and gluten free. Just doesn’t get any better than that!
Ingredients
- 2 cans of chickpeas
- 2 Tbspolive oil
- 4 Tbspbrown or dark brown sugar
- 2 Tbsp cinnamon
- ¼ tsp. salt optional
Method
- Preheat the oven to 200c
- Line a biscuit baking trap with parchment paper or a silicone baking mat
- Drain and rinse the chickpeas well. (REALLY WELL). Remove the skins for a crispier crunch
- Pat the chickpeas dry with paper towels, pat firmly to remove as much moisture as possible
- Put the chickpeas on the prepared baking sheet and bake at 200c for 15 minutes (do not overcrowd on the tray)
- Mix the sugar, cinnamon and salt together
- Remove the chickpeas from the oven and drizzle the oil over the chickpeas, mix it around to make sure they are coated evenly
- Sprinkle over the cinnamon mixture and mix around to cover well
- Put back in oven for another 15mins
- Once cooled they can be stored in an airtight container in the pantry
