Maple Roasted Chickpeas: A Sweet and Healthy Snack
Since the new year has started, I've been trying (note the relative word) to eat healthier. I think we all go through this routine. Except when I started it last year, it lasted.
Image: Courtesy of Jessiker Bakes
It lasted all the way up to law school, and between January 1st and summer I had become a full-time fitness and gym member addict; if a day was missed, it meant something was wrong. Then came law school: land of carbs. I won't even delve into that--just know it took convincing from Mr. Jessiker Bakes to cook for me (which I must admit he is very good at) to stop me from buying Chinese food to drown my sorrows in.
You see, I just finished an assignment. An all-day-all-night-for-days assignment to be greeted with...another assignment.
Yeah. About that healthy eating? I needed to fix that with these maple roasted chickpeas. They're the perfect mix of sweet and healthy, a satisfying snack that can help fix even the most grueling law school assignment. They're crunchy, and the maple flavor soaks right into the core of the chickpeas. Now, about my assignment, I'm still trying to find what will fix my shock...
Maple Roasted Chickpeas
Yield: about 1 cup
15 ounce can (425 grams) canned chickpeas/garbanzo beans
4 teaspoons vegetable oil
2 teaspoons ground cinnamon
2 tablespoons brown sugar
2 tablespoons pure maple syrup
Preheat oven to 375 degrees F (190 degrees C).
Drain and rinse chickpeas/garbanzo beans, running them under cool water for several minutes to clean off the starch. You may optionally remove the skins from the beans (it does take a few minutes) or you can leave them on—it's your personal preference. Dry off the beans.
In a small bowl, whisk together the oil, cinnamon, and brown sugar. Place beans in bowl and stir until evenly coated. Spread out the beans on a large baking sheet and bake for 35-40 minutes, or until beans are crunchy and no longer soft in the middle. Test taste every few minutes until desired texture is reached.
Place hot, roasted beans in a small bowl and coat evenly with maple syrup. Spread beans back out on baking sheet and allow to dry. Store in an airtight container at room temperature.
Notes: via Pastry Affair