As soon as I read about these candied chickpeas over at the Pastry Affair, I knew I had to make them. Snacks are right up my alley, especially sweet, toasty, crunchy ones. Sweet chickpeas might sound nutty to you (pun acknowledged but not intended), but they are so addictive. I had heard of toasting chickpeas before, but adding cinnamon and sweetness brings them to another level. Once these chickpeas cool down, they won’t survive for long because you will scarf them down. They are perfect for munching on while watching a movie (or the Real Housewives) in fuzzy socks.
To make this snack, preheat your oven to 375°F. Then, rinse one 15 ounce can of chickpeas and pat them dry.
In a medium-sized bowl, mix together 1 teaspoon of cinnamon, 2 teaspoons of vegetable oil, and 1 tablespoon of sugar. It might not seem like enough, but it’s the perfect amount to coat 1 can of chickpeas.
Add the chickpeas to the mixture, and stir them around with a spatula so they are evenly coated. My bowl was a little too small for this mixing, and chickpeas were flying around the kitchen. Stella pup gobbled them right up. If she approves, you know it’s good!
Spread the chickpeas into a single layer on a baking sheet. Bake them for 35-40 minutes until they are crunchy. You should also toss them around half way through the cooking process so they bake evenly.
While the chickpeas are still hot, add them back into your mixing bowl with 1 tablespoon of honey. Stir them around until they are evenly coated, and then spread them back out on the baking sheet. As the chickpeas cool, the honey should re-solidify and become less sticky. If you taste a pea at this point, you might not be able to stop yourself from eating all of them before they ever get the chance to cool. I warned you!
The chickpeas are cool, you say? Ok, gobble away! I ate all of these delicious morsels at once, and boy are they good. But David never got to even try them. Poor guy, I haven’t done that to him since the beet chips!
This recipe is from the Pastry Affair.