Cinnamon roasted chick peas

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If you are looking for a nutrient-rich snack that will help sustain your energy levels, try these roasted chick peas.

When roasted, the chick peas become crunchy, almost like a nut or a crouton. I demonstrated how simple these snacks are to make at one of my cooking classes. People were surprised at how tasty these little balls of crunch were!

Chick peas or garbanzo beans, are a kind of legume.  They provide a source of fiber, iron, folate, and B-vitamins, which make them especially helpful to a gluten-free diet, where these nutrients can be difficult to obtain.  They are also a source of plant protein, a nutrient helpful in building and repairing our bodies, and in helping us feel satisfied after a meal.

Roasted chick peas are a nutrient-rich alternative to other crunchy snacks like crackers or chips. You can eat them as is, or pop them on top of a salad for a nice crunch and alternative to bread-based croutons. They can be made sweet or savoury – simply change up the spices and fat used for flavouring.

Using ingredients that are easy to keep on-hand, roasted chick peas are simple to make and kid-friendly (even my oldest son, who is sometimes selective with the foods he likes gobbled these up)!

5 from 1 reviews
Cinnamon roasted chick peas
 
Prep time
Cook time
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Enjoy these snack-worthy roasted chick peas!
Author:
Serves: 6-8
Ingredients
  • 1 – 19 ounce can of chick peas
  • 1  tbsp oil or melted butter
  • ½ tsp cinnamon
  • Sea salt
  • 1 tbsp Honey
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or tin foil.
  2. Drain and rinse chick peas (rinsing helps to reduce sodium from the canned chick pea). Dry off. Coat with melted butter, cinnamon and sea salt.
  3. Spread out chickpeas on a baking sheet into a single layer. Bake for ~30 minutes until crispy.
  4. While chickpeas are still hot, toss in a bowl with honey, then allow to cook for another 5 minutes.

You can easily vary the flavour by changing the spices. Try curry, garlic, cumin or paprika.

Kristyn Hall
Kristyn Hall
Kristyn Hall MSc, RD, Food, Nutrition & Culinary Coach, Registered Nutritionist and Calgary Dietitian, Calgary, AB.

2 Comments

  1. Nikki says:

    So glad I saw this recipe! Made up a batch tonight with cumin and garlic. Super easy and a nice way to fancy up a very un-sexy legume. Thank you for sharing this, Kristyn!

  2. Kristyn Hall says:

    Way to go Nikki!!! I am thrilled to hear about your success and with your adventure of experimenting in the kitchen with different flavours. So much of cooking is about finding a cooking method and then using ingredients you have to create something that you will enjoy. Keep energizing your nutrition, one bite at a time!

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