Chicknuts

I have been slightly obsessed with roasted Chickpeas (garbanzo beans) this last week.  After seeing a recipe for them I started doing some research, made a few adjustments, and came up with something that tastes pretty good (all 4 of my kids like them, that says a lot!)  They are tasty, healthy, and crunchy, perfect to snack on!  We have been eating them by the bowl full!  As a family we decided they are kinda like Cornnuts so we changed the name to Chicknuts, I think it fits.

• 1 14.5 oz can chickpeas (or 2 cups cooked* garbanzo beans)
• 1 TBS canolia oil or coconut oil
• 1/2 tsp cinnamon
• 1 TBS honey

Chicknuts (AKA Honey Cinnamon Roasted Chickpeas)

Pre-heat the oven to 400.  Place the oil and cinnamon in a bowl and mix together.  Add the chickpeas and coat with the cinnamon mixture.  Spread evenly on a foil covered cookie sheet or a baking stone (this is what I used it works well.)  Place in the oven and bake for 40 minutes, stirring chickpeas half way through.

There is a fine line between these being underdone, perfect, and burnt (I know, I made them all three ways!)  Make sure you watch them and test to see if they are crunchy near the end of baking.

The type of cookie sheet and actual oven temperature will determine baking time for your oven.  Once the Chicknuts have reached desired crunchiness remove from oven and coat with honey.  I place the honey in the same bowl I used to coat the chickpeas with cinnamon and stir.  This way it soaks up any extra cinnamon that got missed the first time and doesn’t dirty another bowl!  Roast for 5-7 more minutes.  Remove from oven and let cool before eating!

WARNING: You might want to make a double batch, one batch disappears in my house during one “snack time.”