Maple Roasted Chickpeas2017-04-26
- Prep Time : 5m
- Cook Time : 45m
- Ready In : 50m
These chickpeas are so addictive — they’re crunchy and sweet and an amazing snack for the person who doesn’t want to eat chocolate or chips. They are a topper for my Slow Cooker Butternut Squash soup. Find the recipe here.
- 1-15 oz can chickpeas
- 1 Tbsp canola oil
- 1 ½ Tbsp maple syrup
- 1 Tbsp brown sugar
- ¼ tsp ground cinnamon
- 1/8 tsp salt
Preheat oven to 375 degrees.
Rinse and drain chickpeas.
Pat dry and remove skins by rolling them on a towel.
In a medium bowl, combine canola oil, maple syrup, brown sugar, cinnamon and salt.
Place chickpeas in the bowl and toss until chickpeas are well-coated.
Place coated chickpeas on a large parchment-lined baking sheet and bake for 45 minutes, stirring every 15 minutes or so.
Remove from oven when chickpeas are crunchy.