My kids went nuts over these chickpeas. Between the three of them, they ate the entire batch (about two cups worth) in less than 10 minutes.
After I saw how many they were eating, I decided to call that lunch. I just added some veggies and dip and they were happy with their snacky meal.
I roasted these on a whim the other day because I keep seeing food bloggers talking about roasted chickpeas. I’m not sure why I thought that roasting them would remove all chickpea flavor, but just so you know, it does not.
If you like chickpeas though, you will probably really like these. With just a bit of a crunchy shell and a softer center, my boys thought these were a great treat.
I almost didn’t post this recipe, because my husband and I are not big fans of chickpeas, roasted or otherwise. When my kids requested that I make them again, I decided to post this for any of you who might actually enjoy chickpeas.
Question: DO you like chickpeas? Am I alone in my disdain of this sad little bean? I love hummus, but the chickpea by itself is not a favorite.
- 1 15 ounce can of chickpeas drained, rinsed and patted dry
- 1 heaping tablespoon brown sugar
- 1/2 teaspoon cayenne pepper
- Preheat the oven to 400 degrees. Place the chickpeas in a small bowl and set aside. Mix together the sugar and the pepper and then sprinkle on top of the chickpeas, tossing well to coat them all thoroughly.
- Spread the chickpeas across a baking sheet and bake for 35-45 minutes. I stirred them across the pan a couple times, because they looked like they were getting too brown on the pan side. Check frequently after about 25 minutes, to prevent burning.
- The chickpeas will be soft when removed from the oven, but will be more crunchy after they cool. Enjoy!