I found this recipe for sweet and salted roasted chickpeas (garbanzo beans) on a blog and was immediately drawn to it because I love using chickpeas and crunchy healthy snacks are just great. I don't know that I would qualify it as a success, however. The flavor was good, but my chickpeas were still a bit gooey inside. I would try this again though. Next time I'd try patting the beans very dry before baking.
Ingredients:
- 1 (14 oz) can of garbanzo beans, drained
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1 1/2 teaspoons brown sugar
- 1 teaspoon cinnamon
Supplies:
- cookie sheet
- parchment paper
- teaspoon
- bowl
Directions:
- Preheat oven to 450 degrees.
- Cover cookie sheet with parchment. Lay out garbanzo beans on parchment and bake 30 minutes (yes, dry).
- Mix the other ingredients in a bowl. Add the chickpeas when they are done roasting.
These were recommended to be eaten hot and crunchy like popcorn. Flavor-wise, eaten hot was best. Many of mine were gooey in the center though, which diminished as they cooled. Still, very few were as crunchy as popcorn. I will update this post if I have any more success when I try it again.
Thank you to Cupcake Project blog for the original recipe.
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