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Packaged snacks from the grocery? Why bother when you can be eating these sweet, crunchy and nutritious Roasted Honey Cinnamon Chickpeas!
There are so many snack foods on the market, but how many of them are actually nutritious? The shelves of most supermarkets are overflowing with a seemingly endless amount of snack food choices, the majority of which, at best, contain a good deal of salt, sugar, hydrogenated oils and more. You can’t even completely rely on the label “organic” when it comes to packaged food. Sure, it may mean what you’re buying contains less pesticides than the non-organic alternatives, but that doesn’t mean it isn’t made with additives and a host other stuff you’d rather not be feeding your family.
These Roasted Cinnamon Honey Chickpeas are my version of healthy junk food. They’re probably not prepared the way you’re used to eating chickpeas (a.k.a. garbanzo beans), which are soft in texture once cooked and traditionally used as the basis for savory dishes like hummus, soups and stews. Instead, these are super crunchy and sweetened with a light coating of cinnamon and honey, making them even more addictive than those junky snacks you can’t pry out of your child’s hands. In fact, with only three wholesome ingredients including the protein packed chickpeas, you’d be hard pressed to find another snack food that’s this good for you.
I brought a container of them with me to Chloe’s gymnastics class last week where the kids and moms camped out afterwards for their mid-morning snack couldn’t get over the fact that they were eating beans. One mom came over to ask me, “where did you buy these”? Mission accomplished!
Photo by Maren Caruso
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Roasted Honey Cinnamon Chickpeas
Ingredients
- 1 15 ounce can garbanzo beans, drained and rinsed (or 2 cups cooked garbanzo beans)
- 1/2 teaspoon ground cinnamon
- 1 tablespoon vegetable or canola oil
- 1 tablespoon honey
Instructions
- Preheat oven to 400 F.
- Place the beans between two paper towels and pat dry, loosening the outer skin of the beans.
- Remove the outer skins of the beans and pat dry to remove any other excess liquid (removing the outer skin of the beans takes a few minutes, but it’s a great job for getting kids involved).
- Whisk the cinnamon and oil in a bowl to combine, add the beans stirring to coat and place on a baking sheet.
- Roast for 40 minutes.
- Remove the beans from the oven, place in a bowl and toss with the honey.
- Place the beans back into the oven and roast an additional 7 minutes.
- Cool completely and serve.
- * Store in a covered container on your counter for up to 2 weeks
40 minutes first. Then add the honey and bake for an additional 7 minutes!
Here you say to do 40 min without the honey then 7 minutes after adding the honey. In your video you say 40 and 40 but a subtitle notes that you meant 7 without the honey and then 40 with…which is right ? Do we start with 40 and then do 7 at the end after adding honey ? Or the reverse ?
[…] A rainy Sunday morning + a grouchy little boy was well on its way to derailing our lazy day at home. What better way to improve attitudes that to get the kids in the kitchen? We took a few minutes to whip up one of our favorite healthy snacks — Roasted Honey Cinnamon Chick Peas. […]
Coconut oil should work as well, and it will lend a different flavor. Try it and let me know your results!
I can’t wait to try this yummy snack! Q: Is it possible to sub oil for coconut oil? I don’t have the other oil on hand. Thanks!
[…] modified the recipe from weelicious.com but it’s pretty simple! I suggest making a double batch… 1 cup isn’t very much! […]
Just made these, sooo yummy. had to take mine out 10 minutes before the time was up because some were burning(my oven must be different) added the honey and didn’t put them back in. the kids just ate them all lol going to have to get some more.
[…] my inspiration for this recipe tweak (after imagining the flavor combo independently) came from Weelicious. Yes, you read this correctly, Weelicious. Say that three times […]
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[…]Roasted Honey Cinnamon Chickpeas | Weelicious ™ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family![…]…
To take the skins off easily, just pour drained chick peas on a paper towel lined baking sheet. place another paper towel on top of peas and rub gently in circular motions, until most skins come loose and peas are more dry. Don’t worry about the remaining skins on peas.
Discard paper towels and skins, and then proceed to toss in oil and roast.
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[…]Roasted Honey Cinnamon Chickpeas | Weelicious ™ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family![…]…
Yum! Just made my first batch, and I’ve already eaten most of them. I just drizzled on the oil, so I might had used less than a Tbsp. Next time I’ll probably cook an extra 5 minutes or so as some of the centers are a tiny bit soft. LOVE this recipe, except for the removal of the skins, especially if next time I plan on quadrupling.
[…] can take the place of the processed crackers and cheese. This week we tried our hand at making Honey Cinnamon Chickpeas which I would rate as fairly successful. They loved making them and liked eating them – C […]
fantastic snack! but it took me FOREVER to make. i use chickpeas a lot to make hummus and i normally soak them and boil them myself – to save money. however – canned chickpeas are MUCH easier to shell. i used chickpeas that i had boiled myself and peeling them was a two hour job 🙂 i had doubled the recipe.
ANYWAY – as far as this tasty little snack goes – i followed the recipe but added a little sea salt at the end. so good!
thanks for this recipe.
I found a great way to remove the skins: Place a textured dishtowel on a dinner plate, letting half the towel flop over the edge of the plate, onto the counter top. After THOROUGHLY draining the beans (let them sit in a colander for 10 or 15 minutes), spread them out on the half of the dish towel that is on the plate. Fold the other edge of the towel over top of the beans and leave them covered for another few minutes to soak up the remaining moisture. Next, gently rub the beans with the portion of the towel that is on top, rolling them around. This takes the skin off about half the beans. Also (and I know this sounds crazy), but it seems that older beans shed their skins more easily. I’ve made these twice now, and the first time, used a can that was still good, but was several months old. They came off super easy. The second time, I used a much newer can (same brand), and they were a little more stubborn. Either way, though, skins from thoroughly dry beans are much easier to remove. Hope that helps!
I made these with 1 Tbs oil, 1/4 tsp coarse salt, and 1 tsp chili powder. yum. not really baby friendly, but hubby and I ate them up!