As you know, I’ve been following my low sugar plan
for about a month now. I love it but I really miss my treats! I came across this cinnamon and brown sugar roasted chickpeas recipe and immediately had to try it! Yes, I used brown sugar, which I know, is a no-no when following low carb. But honestly, I didn’t use much. I did however pour a tad too much cinnamon, which actually turned out to be a good thing!
ate the entire batch made the first batch, I realized that the flavor combinations are endless! Spicy or savory, salty or sweet! These little globes of goodness are irresistible and incredibly addicting! Just don’t eat too many though, because chickpeas are a bean after all, and… well… ya know.
Start with 2 cans of chickpeas (also called garbanzo beans)
Rinse under very cold water and drain. This ensures all the starch is washed away.
Next, using paper towels, pat your chickpeas dry. Keep patting until every drop of water has completely disappeared. Let them air dry for about 10 minutes, then pat some more. Trust me. This step is very important. The less moisture, the crunchier they are. While you’re patting, you’ll notice the outer skins separating from the bean – perfect. You can discard those, although it’s not necessary.
Using a mixing bowl, coat the beans with 1 tablespoon of olive oil and sprinkle in the cinnamon-sugar mixture. Stir until fully coated. Here’s what my coated beans looked like. So, like I mentioned earlier, the cinnamon came out of its container extremely fast, so I decided to offset it with more sugar… so naturally, my beans have a little more coating than yours probably do.
Put the beans in a preheated oven – bake at 400 degrees for about an hour, stirring at the 30 minute mark. Check them frequently though, you don’t want them to get too brown.
Let them fully cool and enjoy!