Well, would you look at this? A recipe!
I'm so happy to not only share my first recipe in 2014, but my first recipe in like forever!
I've made roasted chickpeas before...back when we lived in Baltimore, Maryland. Goodness, that feels like years ago. And I suppose it was!
I cleaned out our cupboards this past Sunday and found four (yes, four!) cans of chickpeas. To some, this is probably a normal amount. However, we live in a studio apartment and truly do not have space to keep too many pantry items.
I also came across some coconut oil that had been sitting idle for too long, so I decided to whip up a snack using these two ingredients. The result was Coconut Cinnamon Roasted Chickpeas!
The previous few times I've made roasted chickpeas, I left the skins on. This time around I decided to peel them -- totally unnecessary though. I had a few minutes to spare and actually found it to be therapeutic. :)
Also, I've found that roasted chickpeas are best when eaten the same day they are roasted. They tend to lose their crunch if stored for too long.
Coconut Cinnamon Roasted Chickpeas
Adapted from: Sally's Baking Addiction
1 - 15 oz. can chickpeas
1 tablespoon coconut oil, melted
1 teaspoon cinnamon
dash of salt
Rinse and drain the chickpeas. Layer a few paper towels on the counter and pour chickpeas over to dry. Place another paper towel on top of the chickpeas -- carefully and gently, move the paper towel over the chickpeas to slightly roll them around (this speeds up the drying process). At this point, you can peel the chickpeas if desired. Let the chickpeas air-dry for about 10-15 minutes.
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. In a medium bowl, whisk together the coconut oil, cinnamon and salt. Add the chickpeas and stir to fully coat. Pour chickpeas onto lined baking sheet.
Bake for 15 minutes and then stir. Bake for another 10-15 minutes, then turn off the oven and open the door slightly, leaving the chickpeas to cool in the oven for about 15 minutes. Remove and enjoy!