Hello! Hi hi hi! I’ve missed you!
It’s been too long since we’ve talked.
What are your thoughts on beans? Would you ever eat them as a snack?
Wait, don’t leave!
This recipe comes to you as a result of me having a hunger attack and opening the refrigerator countless times in hopes for the innards to change. Ya feel me?
Now, I don’t know about you, but I can’t handle spice. Spicy food, even mild things, make my nose run and eyes cry and it’s a mess. This recipe only calls for 1/4 teaspoon of cayenne pepper, which is enough to get your lips and tongues tingling, but not too much to where you can’t taste anything for a week. BUT if you have a strong tongue and a desire for fire (hehe, that’s catchy!) feel free to increase the cayenne to 1/2 teaspoon.
These chickpeas are a SUPER addicting yet filling & healthy snack. The sweetness from the honey and the spicy from the cayenne & cinnamon and the salty from the…salt…is just all sorts of magical.
If you have a favorite spice blend, try a batch with it on your chickpeas. Use a teaspoon or two. These little guys will obey every seasoning command because they don’t have a very strong flavor of their own.
2 cans chickpeas, drained and rinsed
1/4 t cayenne pepper
1/4 t sea salt
1/4 t cinnamon
1/4 c honey (I used creamed honey because it’s what I had on hand, so if you’re wondering why the honey looks creamy white in the photos, that’s why! 😉 )
Preheat oven to 400 and spray a sheet pan with nonstick cooking spray.
In a large bowl, combine all ingredients.
Spread the chickpeas out on the sheet pan. Remove any skins that have come loose. Bake for 15 minutes, and then give it a stir. Bake for another 15 minutes, and then take out of the oven and let cool. Season additionally to taste. More salt?! More cinnamon?! More cayenne?! The world is your oyster.
note: roasted chickpeas lose their crunch after even a few hours, so these are best eaten the day you make them. (It’s not hard to eat them all by yourself 😉 )