Maple Roasted Chickpeas
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The holiday is over, the food has been eaten, and I feel like I need to detox. Every year I vow never to eat as much as the year before and every year I fail to do so. After laying on the couch in a food-induced daze for much of yesterday, I'm ready to eat my greens. As much as I swear off food the day of a big meal, repeating I'm never going to eat again! in a woeful voice to anyone who will listen, the next evening I still find myself craving something sweet.
Perhaps this is the curse of having a sweet tooth.
I've only gone early morning Black Friday shopping once. Since I'm a solid believer in giving homemade gifts, any supplies I buy aren't typically listed as doorbusters. I much prefer the warmth of my bed and waking up with the sun, enjoying a small breakfast before I head out shopping. I'm constantly amazed at how few people are left in the stores by nine in the morning. I get sleep, avoid crowds, and still manage to pick up a few things for myself.
This is my version of Black Friday shopping.
To satisfy my sweet tooth after a big holiday, I like to make simple, healthy snacks that will not make me feel like I need to spend another hour at the gym. Ideally I would like to avoid all sweets, but it is just not in my nature. Turning healthy food that is typically served savory, like chickpeas, into a snack food makes me feel good about my sweet tooth. If I happen to eat the entire batch (as it has been known to happen), there is really no harm done. I already have a batch of these Maple Roasted Chickpeas stored away.
I hope you enjoy this detoxing snack as much as I do!
Maple Roasted Chickpeas are easy to make and easier to make disappear. Chickpeas are coated with a little oil, cinnamon, and brown sugar before roasting in the oven. Roasting transforms the chickpeas from soft beans into crunchy nuts. A little drizzle of maple syrup after baking adds sweetness and flavor (but not stickiness) to the final product. Roasted chickpeas make for a quick snack that is is healthy for you too!
One Year Ago: Cranberry White Chocolate Tarts & Roasted Butternut Squash & Apple Soup II
Two Years Ago: Cupcake Camp Montreal 2010
Maple Roasted Chickpeas
Yields about 1 cup
15 ounce can (425 grams) canned chickpeas/garbanzo beans
2 teaspoons vegetable oil
1 teaspoon ground cinnamon
1 tablespoon brown sugar
1 tablespoon pure maple syrup
Preheat oven to 375 degrees F (190 degrees C).
Drain and rinse 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.
