Another sweet-yet-healthy snack that is so easy to make and so good to munch on! These are made in the same way as my spicy Easy-Peasy Crunchy Chickpeas recipe, but I use honey and cinnamon for a sweet variation of this deliciously crunchy snack. All of the recipes I've come across for sweet chickpeas use generous amounts of sugar, but of course my recipes don't use any sugar, so honey and cinnamon together do the job very nicely! Not quite as sweet as sugary ones, but I'd rather that than allow the Evil Temptress sugar into my healthy body :-)
What you will need:
1 x 380g can/carton chickpeas, or 230g cooked-from-dried
Olive or coconut oil
Honey
Ground cinnamon
Method:
Drain the chickpeas and rinse thoroughly
This step isn't essential if you don't have the time or can't be bothered, but I like to shell my chickpeas. You can do this by simply squeezing slightly and the shells just slip off
You see the chickpeas have a natural split down the middle – by squeezing gently they should split in half... Again this isn't an essential step, but it reduces roasting time, making them quicker to make and saves money on energy bills. As you do each one, pop them onto a clean tea-towel to soak up excess moisture. Gather up the corners of the tea-towel and give them a good shake. We want them nice and dry ready for roasting.
In a roasting tray, finely drizzle the chickpeas with olive or coconut oil. Not too much - they only need a thin coating. Drizzle with honey, then sprinkle on a generous amount of cinnamon. Using your hands mix everything well in the tray
Pop into a preheated oven at 200 degrees Celcius for about 30-40 minutes, until golden-brown and crunchy. They will still be slightly sticky, so I like to dust them with extra cinnamon and give the tray a good shake to get them all nicely coated. Leave to cool before transferring to an air-tight container. They will stay fresh for 2-3 days, unless you gobble them all up straightaway!
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