These roasted chickpeas may not look like much, but they are addictively delicious. I was inspired by the innagural post on my friend Rosa’s blog, Honey & Garlic. Her roasted chickpeas boast a plethora of spices — paprika, cayenne, ginger, cumin…
This spin-off pares things down to the essentials: cinnamon and salt. And, of course, some coconut oil for roasting. It couldn’t be simpler.
These nearly-monochromatic beauties are perfect for topping salads, adding extra crunch and flavor to a bowl of grains, or, you know, eating pipping hot off the tray.
Special bonus: they’ll make your kitchen (or tiny apartment) smell divine.
I promise to post something more photogenic next week.
Sweet and Salty Roasted Chickpeas
- 2 cups cooked chickpeas
- 1 tablespoon coconut oil
- 1/2 teaspoon cinnamon
- a sprinkle of salt (I prefer kosher salt, as it has more texture and saltier taste)
Preheat your oven to 400 degrees. Spread chickpeas in an even layer across a shallow roasting pan, sprinkle with oil, salt, and cinnamon. Give it all a good toss and place it in the oven. Roast for 30-40 minutes, or until chickpeas are crispy in texture and golden in color.